Salmon and Prawn Laksa with Udon Noodles
Fresh salmon and prawns served on udon noodles and drenched in laksa sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Stir Fry,Pan | Less than 30 minutes |
Ingredients
- 2 x 15ml spoons laksa paste
- 400g can coconut milk
- 2 x 15ml spoons sesame oil
- 120g pack shiitake mushrooms
- 125g pack enoki mushrooms
- 125g large prawns
- 50g peas, cooked and refreshed
- 4 small salmon fillets
- 2 x 211g pack Udon noodles
- 2 x 15ml spoons fresh coriander leaves
Method
Heat the laksa paste in a small pan and cook for a minute. Stir in the coconut milk, blend well and leave over a low heat.
Heat a 15ml spoon of the sesame oil in another pan and stir-fry the mushrooms for 2-3 minutes, then add the prawns and peas and fry for a further 2 minutes. Keep warm.
Heat the remaining oil in a third pan and fry the salmon fillets for 3-4 minutes, until just cooked.
Cook the noodles following the pack instructions. Divide between 4 large bowls. Top with the mushroom and prawns and a piece of salmon. Pour over the laksa sauce and serve immediately sprinkled with coriander leaves.
