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Prawn Laksa Stir Fry Recipe
Prawn Laksa Stir Fry |
Prawn Laksa Stir Fry Ingredients
- 440g raw peeled garlic prawns
- 2 tablespoons laksa paste
- 1 x 270ml can light coconut milk
- 3 cups mixed frozen vegetables, thawed, blanched
- 80g bean sprouts
- 1 x 350g packet Singapore noodles, blanched, drained
- 1 cup fresh coriander leaves
- 45g unsalted dry roasted cashews, to serve
Prawn Laksa Stir Fry Preparation
- 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.
- Add laksa paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and bring to the boil.
- 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.