Chicken and Prawn Laksa

Chicken and Prawn Laksa

Time: 30 minutes
Serves: 4-6

INGREDIENTS:
2 tablespoons oil
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
8 spring onions, sliced
8 chicken tenderloins, sliced
2-3 tablespoons mild curry paste
3 cups hot chicken stock
1 1/2 cups (375 ml/ 12 fl oz) coconut milk
12 small raw prawns, peeled
150 g (5 oz) Chinese vermicelli
100 g (3113oz) bean sprouts
50 g (1213oz) snow peas, halved
1/3cup (20 gf213oz) chopped fresh mint
1/3cupĀ  chopped fresh coriander

RECIPE:

1. Heat the oil in a wok. Add the ginger, garlic and spring onion; stir-fry for 1 minute. Add the tenderloins to the wok and stir-fry for a further 2-3 minutes, or until just cooked. Stir in the curry paste until the chicken is well coated.
2. Add the hot chicken stock and stir in the coconut milk. Bring slowly to the boil, then reduce the heat and simmer for 3 minutes. Add the prawns and simmer for a further 3 minutes.
3. Meanwhile, place the vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes, or until soft. Drain the vermicelli and divide among large, warmed serving bowls. Add the bean sprouts and snow peas, then ladle over
the hot laksa. Serve sprinkled with mint and coriander.
NUTRITION PER SERVE (6):
Protein 40 g; Fat 35 g; Carbohydrate 109; Dietary Fiber 2 g; Cholesterol 110 mg; 2090 kJ (500 cal)
Note: Peanut oil is most suitable for Asian cooking as it withstands higher cooking temperatures than either olive or vegetable oils.

Chicken and Prawn Laksa

 
 
 

discuss this post

 
 

Add a comment

required

required

optional