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Salmon and prawns in spicy coconut broth
Salmon and prawns in spicy coconut broth
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your dinner game with this flavorful and easy-to-make restaurant-style salmon dish perfect for two.
Ingredients:
  • 36.80 gm sunflower oil
  • 40.00 ml laksa paste
  • 400ml can coconut milk
  • 125ml chicken stock
  • 16.00 gm brown sugar
  • 4 makrut lime leaves (see note)
  • 4 x 125g salmon fillets
  • 400g cooked prawns, peeled (tails intact), deveined
  • 42.00 gm lime juice
  • 48.80 gm fish sauce
  • 100g snow peas, blanched in boiling water for 2 minutes, drained
  • Coriander leaves, to garnish
Instructions:
  • In a wok or large, deep frypan over medium-high heat, heat 1 tablespoon of oil. Stir in the paste for 30 seconds, then add coconut milk, stock, sugar, and lime leaves. Simmer for 5 minutes.
  • Heat the rest of the oil in a non-stick pan over medium-high heat. Season the fish and fry for 1-2 minutes per side until cooked while keeping the center pink. Set aside. Add prawns to the pan and heat for 1 minute.
  • Combine the juice, sauce, and broth in a pot. Take the pot off the heat. Serve the seafood, snow peas, and broth in shallow bowls. Garnish with coriander before serving.

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