How To Make Salmon, squash & prawn laksa
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Serves:
Ingredients
- 300g salmon fillet, skinless and boneless, cut into cubes
- 200g prawns, peeled and deveined
- 1 small butternut squash, peeled and cubed
- 200g rice noodles
- 2 tbsp laksa paste
- 1 can coconut milk
- 500ml fish or vegetable stock
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Bean sprouts, for garnish
- Lime wedges, for serving
- Red chili flakes, for serving
Instructions
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In a large pot, heat some oil over medium heat. Add the laksa paste and cook for 1-2 minutes until fragrant.
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Add the butternut squash and stir-fry for 5 minutes until slightly softened.
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Pour in the coconut milk and stock, then bring to a simmer. Cook for 10 minutes until the squash is tender.
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Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
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Add the salmon and prawns to the pot and simmer for 5 minutes until cooked through.
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Stir in the fish sauce, soy sauce, brown sugar, and lime juice. Adjust the seasoning according to taste.
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Divide the cooked noodles among four bowls. Ladle the laksa broth, salmon, prawns, and squash over the noodles.
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Garnish with fresh cilantro leaves and bean sprouts. Serve with lime wedges and red chili flakes on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 186mg
- Sodium : 1133mg
- Total Carbohydrates : 49g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 24g
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