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King prawn and butternut laksa

Ingredients for 4 portions

Per portion: 2458 kJ / 587 kcal

  • 1 butternut squash, peeled and cubed
  • 4 tbsp. Kikkoman naturally brewed soy sauce
  • 1 thumb sized piece ginger
  • 1 red chilli, deseeded
  • 3 cloves garlic
  • 1 onion, roughly chopped
  • 1 tbsp. brown sugar
  • 1 tin coconut milk
  • 1 pint vegetable stock
  • 400 g vermicelli rice noodles
  • 400 g raw king prawns, shelled
  • 100 g bean sprouts
  • juice 1 lime
  • 3 tbsp. fresh coriander
  • 30 g peanuts

Preparation

Preparation time: 1h 40 mins

Place the butternut cubes onto a baking tray, drizzle with 1 tbs Kikkoman Soy Sauce, oil and roast in a pre heated oven set at 180c for around 1 hour.

Place the ginger, chilli, garlic, onion and sugar into a small blender and blitz to make a paste. Fry the paste in some vegetable oil for 2-3 mins over a medium heat. Add the coconut milk and stock and bring to the boil, reduce the heat to a simmer.

Meanwhile cook the noodles by placing them in boiling water along with 1 tbsp. Kikkoman soy sauce, turn off the heat and leave to stand for 5 mins, drain and divide between 4 bowls.

Add the prawns to the liquor, along with the butternut squash, and cook the prawns until they turn pink, this should take around 3 mins. Then add the bean sprouts and season with 2 tbsp. soy sauce and lime juice to taste. Ladle on top of the noodles then garnish with fresh coriander and peanuts. Serve with a lime wedge.