Photo of Prawn laksa with eggplant by WW

Prawn laksa with eggplant

9
8
8
SmartPoints value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
In just 20 minutes you can whip up our fast and easy version of fakeaway prawn laksa.

Ingredients

Slendier Noodles, Wok Ready

250 g

oil spray

1 x 3 second spray(s)

laksa paste

cup(s), (85g)

coconut flavoured reduced-fat evaporated milk

1½ cup(s), (375ml)

eggplant

200 g, baby variety, cut into 0.5cm slices

green prawns

500 g, peeled, deveined, tails intact

bok choy

2 bunch(es), cut into 5cm lengths

bean sprouts

1½ cup(s), (120g)

fresh coriander

1 cup(s)

Instructions

  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 1 minute to soak. Drain.
  2. Lightly spray a saucepan with oil and heat on medium. Add paste and cook, stirring, for 1 minute or until fragrant. Add evaporated milk, 2 cups (500ml) water and eggplant. Bring to the boil. Reduce heat and simmer for 3 minutes.
  3. Add prawns, simmer for 2 minutes or until cooked through. Add bok choy and simmer for 1 minute or until wilted.
  4. Divide noodles and soup between bowls. Top with bean sprouts and coriander leaves.

Notes

SERVING SUGGESTION: Lime wedges.

Start eating better than ever!