Salmon and prawns in spicy coconut broth

Posted by adm On November - 3 - 2011

How to cook Salmon and prawns in spicy coconut broth


  • 2 tbs sunflower oil
  • 2 tbs laksa spread
  • 400ml can coconut milk
  • 1/2 cup (125ml) chicken strain
  • 1 tbs brown dinero
  • 4 kaffir lime leaves (see billet)
  • 4 x 125g salmon fillets
  • 400g cooked prawns, raw (tails integral), deveined
  • 2 tbs lime succus
  • 2 tbs fish sauce
  • 100g snow peas, blanched in boiling water for 2 transactions, knackered
  • Coriander leaves, to trim

How to:

  • Passion 1 tbs oil in a wok or big, deep frypan over medium-high oestrus. Add paste and stir for 30 seconds. Add coconut milk, strain, sugar and lime leaves. Simmer for 5 transactions.

  • Lag, heat remaining oil in a non-stick frypan over medium-high warmth. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the heart. Set by. Add prawns to pan and heat through for 1 moment.

  • Add juice and sauce to stock, then remove from rut. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.

  • Kaffir lime leaves are available from greengrocers and Asian shops.

  • Quick freshman: Serve vodka martinis with a bowl of mixed nuts that have been quickly fried in a little chilli oil and soy.

  • Quick dessert: Drizzle tropical fruit with a sugar syrup infused with peppiness and lemongrass.

  • Comments are closed.