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Prawn and crab laksa

Try this creamy Asian-style coconut and noodle soup from the Hairy Bikers for a warming, filling meal for two.

Ingredients

For the spice paste
For the laksa
To serve

Preparation method

  1. For the spice paste, blend all of the spice paste ingredients, apart from the groundnut oil, to a paste in a food processor. Set aside.

  2. For the laksa, heat the groundnut oil in a wok or large saucepan over a medium heat and fry the paste for 2-3 minutes, or until fragrant. Stir in the peanuts, coconut milk and stock and bring to a brisk boil.

  3. Meanwhile, in a separate pan, cook the noodles according to the packet instructions. Drain well and set aside.

  4. When the laksa is boiling, add the prawns and cook for 2 minutes, then add the mangetout and cook for a further 1-2 minutes, or until the prawns are pink and cooked through and the mangetout is cooked but still crunchy. Taste and adjust the flavours with seasoning as necessary.

  5. Remove the pan from the heat and stir in the crabmeat.

  6. To serve, twist the drained noodles into the bottom of two serving bowls. Ladle over the laksa and top with the beansprouts, cucumber, lime wedges and coriander leaves.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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