Fish

Prawn Laksa is for Lunch.

Prawn Laksa takes 30 minutes to prepare.

Prawn Laksa takes 30 minutes to cook.

Prawn Laksa makes 2 servings.

The ingredients for Prawn Laksa are:

350g raw prawns with heads and shells removed
1 tsp olive oil
1 shallot finely chopped
2 tbsp Thai Curry paste
400ml LOW FAT coconut milk
1 tsp Thai fish paste
1 lime juiced
Corriander

Here is how you make Prawn Laksa:

Serves 21-Remove the heads and shells from the prawns, but not the tail. Put the heads and shells into a pan and cover with cold water. Place on heat and bring to boil. Simmer for 30mins. In the meantime, de-vein the prawns and place to one side. 2-After 30 minutes, strain the water into a jug and discard the heads and shells3-In seperate pan, add oil and shallot and cook until soft and translucent. Then add the Curry paste and cook for one minute. 4- Pour in 200ml of your homemade shellfish stock and the coconut milk and simmer. Add the fish sauce and corriander, then simmer for a further 10 mins.5-Add the prawns and cook until the prawns turn pink. TO SERVE:Pour into bowls and top with corrinnader leaves and and a squeeze of lime.Number of Servings: 2Recipe submitted by SparkPeople user SOFRESHGIRL.

The nutritional information for Prawn Laksa is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 371.9

• Total Fat: 22.6 g
• Cholesterol: 364.0 mg
• Sodium: 1,509.2 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.1 g
• Protein: 28.2 g