King prawn and butternut laksa

Total time 100 mins
25 mins preparation time
75 mins cooking time

Ingredients

4 portion(s)
1 
butternut squash, peeled and cubed
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
Nutritional facts (per portion): 2458 kJ  /  587 kcal
5.6 g Fat

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe-ID: 409

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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