King prawn and butternut laksa

Total time100 mins

25 minspreparation time

75 minscooking time

Ingredients

4 portion(s)

butternut squash, peeled and cubed

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

thumb sized piece ginger

red chilli, deseeded

cloves garlic

onion, roughly chopped

1 tbsp

brown sugar

tin coconut milk

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 gFat

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

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