Coconut King Prawn Laksa
with Mangetout, Pak Choi and Peanut-Coriander Pesto
This Coconut King Prawn Laksa takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 unit(s)
Pak Choi
1 bunch(es)
Coriander
½ unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
225 grams
King Prawns
(Contains Crustaceans)
80 grams
Mangetout
Not included in your delivery
½ tsp
Sugar
250 milliliter(s)
Water for the Sauce
1.5 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan on medium heat.
c) Add the noodles and 1/2 tsp salt to the water and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, trim the pak choi, then cut into roughly 2cm pieces.
b) Finely chop the coriander (stalks and all). Zest and quarter the lime (see ingredients for amount).
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Add the yellow Thai style paste and cook, stirring, for 1 min.
c) Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts).
d) Bring to a boil, then lower the heat and stir in the peanut butter until well combined.
a) Drain the prawns, then add them to the laksa with the mangetout and pak choi.
b) Stir well and cook until the prawns are cooked and veg is tender, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
c) Meawhile, in a small bowl, combine the coriander, lime zest, peanuts, olive oil for the salsa (see pantry for amount) and a squeeze of lime juice. Set aside your coriander pesto.
a) Once the prawns are cooked, stir the cooked noodles into the laksa and heat through until piping hot, 1 min. Add a splash of water if it's a little too thick.
b) Stir through a good squeeze of lime juice.
c) Taste and season with pepper and more lime juice if you like.
a) Share your prawn laksa between your bowls and drizzle over the coriander pesto.
b) Cut any remaining lime into wedges and serve alongside.
Enjoy!
