One-Pan Prawn Laksa Fried Rice
with Cherry Tomatoes, Chilli & Crispy Shallots
Calories
:
408 kcalProtein
:
22.1g proteinPreparation Time
:
15 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Crustaceans
- Soy
- Eggs
- Eggs
- May contain traces of allergens
- Gluten
Whipped up in a flash, this vibrant stir-fry brings all the bold, aromatic punch of a classic hawker market straight to your plate. Instant rice is tossed with a fragrant Singaporean-style laksa paste, juicy burst cherry tomatoes, and a kick of fresh chilli. Topped with a handful of crispy shallots for that essential crunch, it's a speedy, fiery dinner that doesn't skimp on depth.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Long Chilli
1
Cucumber
1
Snacking Tomatoes
1
Lime
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1
Laksa Paste
1 sachet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
2
- Meanwhile, thinly slice long chilli (if using).
- Halve snacking tomatoes.
- Slice cucumber into thin rounds.
- Slice lime into wedges.
3
- Add the egg and cook, tossing, until scrambled, 1-2 mins.
- Add microwaveable basmati rice, laksa paste, a generous squeeze of lime juice, the soy sauce and water and cook until fragrant and combined, 2-3 minutes.
TIP: Add a splash of water if the fried rice looks dry.
4
- Divide Singaporean prawn laksa fried rice between bowls.
- Top with tomatoes, cucumber and garnish with crispy shallots. Enjoy!
