Ingredients
- 2 tablespoons sunflower oil
- 2 tablespoons laksa paste
- 400ml can coconut milk
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1 tablespoon brown sugar
- 4 kaffir lime leaves (see note)
- 4 x 125g salmon fillets
- 400g cooked prawns, peeled (tails intact), deveined
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 100g snow peas, blanched in boiling water for 2 minutes, drained
- Coriander leaves, to garnish
Method
- Step 1Heat 1 tablespoon oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
- Step 2Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.
- Step 3Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.
- Low carb
- Low sugar
Nutrition
2554 kj
Energy
41g
Fat Total
19g
Saturated Fat
2g
Fibre
50g
Protein
203mg
Cholesterol
1588.05mg
Sodium
9g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Kaffir lime leaves are available from greengrocers and Asian shops.
Quick starter: Serve vodka martinis with a bowl of mixed nuts that have been quickly fried in a little chilli oil and soy sauce.
Quick dessert: Drizzle tropical fruit with a sugar syrup infused with ginger and lemongrass.
Related Video
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
0