Salmon and Prawns in Spicy Coconut Broth July 6, 2020

For something a bit lighter than a laksa, try this seafood studded fragrant broth. Check out the original recipe here.

INGREDIENTS

• 2 tablespoons sunflower oil
• 2 tablespoons laksa paste
• 400ml can coconut milk
• 1/2 cup (125ml) chicken stock
• 1 tablespoon brown sugar
• 4 kaffir lime leaves
• 4 x 125g salmon fillets
• 400g cooked prawns, peeled (tails intact), deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 100g snow peas, blanched in boiling water for 2 minutes, drained
• Coriander leaves, to garnish

METHOD

1. Heat 1 tablespoon oil in a wok or large, deep fry pan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
2. Meanwhile, heat remaining oil in a non-stick fry pan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.
3. Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.