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Spice up your life with Pete Evan's Quick Prawn Laksa

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A dear friend of mine recently gave me for my birthday Pete Evan's Cook Book titled "Family Food 130 Delicious Paleo Recipes for Every Day". The great part about the Paleo diet is that all the meals are Gluten Free and I must stick to a Gluten Free diet otherwise I become seriously ill. So far I haven't cooked a meal out of the book that I haven't liked. One of the dishes I have enjoyed thus far is the Quick Prawn Laksa. If prawns aren't your fancy replace them with another type of seafood or meat. Don't be put off by the sound of kelp noodles as I originally was. They are delicious and taste similar to rice noodles. Here is the recipe for you.

Quick Prawn Laksa

Laksa is a dish that keeps you coming back for more and more. This is due to the fact that it is very addictive, but in a very good way. One of the main ingredients in laksa is turmeric, which I think is one of the best super-foods in the world, it is quite a humble and unassuming ingredient and it hasn’t had any clever marketing done it to by any food companies to make it the latest, greatest craze. Turmeric is a spice that has been used for centuries and ancient doctors as well as modern day scientists can all agree that this little yellow rhizome packs a nutritional punch once consumed. It is highly anti-fungal, anti-inflammatory, and the list goes on and on and on. I like to use fresh and powdered turmeric in a variety of recipes from a simple citrus juice that has been made with lemon, a touch of orange and lime and turmeric through the juicer and then some filtered water added and a touch of ground clove, through to adding some into my desserts such as coconut ice cream with Manuka honey. But I guess the most obvious uses of turmeric are the ones that involve making an aromatic curry paste then building flavours by the addition of different complimenting ingredients. I have used kelp noodles in this dish instead of the regular rice or egg noodles, however you can omit it completely and just use more vegetables.

SERVES 4

INGREDIENTS

  • 250g kelp noodles
  • 1 tablespoon coconut oil
  • 3 x 400ml cans coconut milk
  • 2 tablespoons honey (optional)
  • 1/2 teaspoon tamarind paste
  • 12 raw king prawns, peeled and deveined with tails intact (depending on the size of the prawns you may want to add more)
  • 2 1/2 tablespoons fish sauce
  • 2 1/2 tablespoons lime juice
  • 1/4 Chinese cabbage (wong bok), finely shredded
  • 1 handful of bean sprouts
  • 1 small handful of Thai basil leaves
  • 1 small handful of coriander leaves
  • Fried shallots
  • 2 limes, quartered


Spice Paste

  • 6 garlic cloves, peeled
  • 200g long red chillies, roughly chopped
  • 2 lemongrass stems, white part only, thinly sliced
  • 1 teaspoon ground turmeric
  • 5 kaffir lime leaves, finely shredded


METHOD

Soak the noodles in a bowl of cold water for 10 minutes to soften slightly.

Meanwhile, to make the spice paste, process the garlic, chilli, lemongrass, turmeric and lime leaves in a food processor or pound using a mortar and pestle until smooth.

Place the oil in a large saucepan over medium heat. Add the spice paste and fry for 2 minutes until fragrant. Add the coconut milk, honey (if using) and tamarind paste and bring to the boil. Add the prawns and bring back to the boil. Turn off the heat and allow to sit for 5 minutes until the prawns are just cooked through. Add the fish sauce, lime juice and cabbage. Return to the pan to medium heat and cook for 1 minute.

Divide the noodles among four serving bowls and spoon on the laksa, making sure the prawns are divided evenly between the bowls. Garnish with the bean sprouts, basil, coriander and fried shallots. Serve with the lime quarters.


I hope you enjoy the Quick Prawn Laksa as much as I did. Bon Appétit!


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