Prawn laksa stir-fry
600 g, (green) peeled, tails intact
200 g, trimmed
light coconut cream
⅓ cup(s), (80ml)
6 individual, thinly sliced
1 tbs, to garnish
1 x 3 second spray(s)
- Cook rice in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
- Meanwhile, lightly spray a large wok or frying pan with oil and heat over high heat. Add laksa paste. Stir-fry for 30 seconds or until fragrant. Add prawns and snow peas and stir-fry for 2–3 minutes or until prawns just change colour.
- Add coconut cream, juice, fish sauce, shallots and sprouts. Stir-fry for 1 minute or until heated through. Spoon rice into serving bowls and top with stir-fry. Serve sprinkled with coriander.