[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
Photo of Prawn laksa stir-fry by WW

Prawn laksa stir-fry

Total Time
30 min
10 min
20 min
We've taken the popular fragrant Malaysian soup, laksa, and given it a new twist as a speedy stir-fry.


Brown rice, dry

1½ cup(s)

Laksa paste

1 tbs

Raw peeled prawns

600 g, tails intact

Snow peas

200 g, trimmed

Light coconut cream

cup(s), (80ml)

Lime juice

2 tbs

Fish sauce

2 tsp

Green shallot(s)

6 individual, thinly sliced

Bean sprouts

100 g

Fresh coriander

1 tbs, to garnish

Oil spray

1 x 3 second spray(s)


  1. Cook rice in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
  2. 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.
  3. 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.


SERVING SUGGESTION: Steamed vegetables such as choy sum drizzled with a little oyster sauce.