Singaporean Prawn & Coconut Laksa

Name: Singaporean Prawn & Coconut Laksa with Udon Noodles & Makrut Lime
Total time: 30 min
Yield: 2
Cuisine: Singaporean
Ingredients: olive oil; 1 red onion; 2 clove garlic; 1 carrot; 1 bag Asian greens; 2 leaves makrut lime leaves; 1 packet udon noodles; ¾ sachet Southeast Asian Spice Blend; 2 packet coconut milk; ¾ cup water; 1 Long Chilli (Optional); 1 lemon; 2 tbs soy sauce; 1 packet fish sauce & rice vinegar mix; ½ tbs brown sugar; 1 packet prawns; 1 bag coriander

with Udon Noodles & Makrut Lime

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Laksa is taking centre stage tonight, with prawns as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut and makrut lime to draw out the bold Asian flavours.

Allergens:

Gluten

•Wheat

•Soja

•Pesce

•Crustaceans

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

2 clove

garlic

carrot

1 bag

Asian greens

2 leaves

makrut lime leaves

1 packet

udon noodles

(Contains: Gluten, Wheat;)

¾ sachet

Southeast Asian Spice Blend

2 packet

coconut milk

Long Chilli (Optional)

lemon

1 packet

fish sauce & rice vinegar mix

(Contains: Pesce;)

1 packet

prawns

(Contains: Crustaceans;)

1 bag

coriander

Not included in your delivery

olive oil

¾ cup

water

2 tbs

soy sauce

(Contains: Gluten, Soja;)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)2812 kJ

Fat34.8 g

of which saturates29.8 g

Carbohydrate61.6 g

of which sugars21.6 g

Protein32.6 g

Sodium2860 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Bring a medium saucepan of water to the boil. • Thinly slice red onion. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Remove centre veins from the makrut lime leaves, then finely chop.

TIP: The makrut lime leaves are fibrous, so make sure to cut them into small pieces.

• Cook udon noodles, in the boiling water, stirring with a fork to separate, until softened, 2 minutes. • Drain, then rinse noodles in cold water.

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend and makrut lime. Cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk and the water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes.

• While laksa is simmering, thinly slice long chilli (if using). • Cut lemon into wedges.

• To saucepan with the laksa, add Asian greens, the soy sauce, fish sauce & rice vinegar mix and the brown sugar, stirring to combine. • Add prawns and cook until pink and starting to curl up, 3-4 minutes. Remove from heat. • Squeeze in lemon juice to taste.

• Divide udon noodles between bowls. Spoon over Singaporean prawn and coconut laksa. • Garnish with chilli. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!