Prawn laksa with eggplant
8
Points®
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, Konjac
250 g
Oil spray
1 x 3 second spray(s)
Laksa paste
⅓ cup(s), (85g)
Coconut flavoured reduced-fat evaporated milk
1½ cup(s), (375ml)
Eggplant
200 g, baby variety, cut into 0.5cm slices
Raw peeled 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.
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