Prawn laksa stir-fry

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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This healthier, spicy noodle and prawn recipe is a mid-week winner -ready in only 15 minutes, it's low in calories too.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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440g raw peeled garlic prawns
2 tablespoons laksa paste
270ml can light coconut milk
3 cups mixed frozen vegetables, thawed, blanched
80g bean sprouts
350g packet Singapore noodles, blanched, drained
1 cup fresh coriandercilantroX leaves
45g unsalted dry roasted cashews, to serve

Instructions

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1 Heat a large non-stick frying pan over medium-high heat. Add prawns and cook, stirring, for 3 minutes or until prawns are just turning pink.

2 Add laksa paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and bring to the boil.

3 Add vegetables and sprouts and cook, stirring to combine, for 3 minutes or until warmed through. Add cooked noodles and half the coriander, tossing to combine. Divide laksa stir-fry among four serving bowls. Top with cashews. Serve garnished with remaining coriander.

HFG tip

If shellfish is off the menu in your household, just swap out the prawns in this laksa stir-fry for 500g skinless chicken breast instead

Nutrition Info (per serve)

Calories 374cal

Kilojoules 1565kJ

Protein 31.9g

Total fat 12.6g

–Saturated fat 6.6g

Carbohydrates 32.5g

–Sugars 7.2g

Dietary fibre 7.9g

Sodium 705mg

Calcium 206mg

Iron 5.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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