Tag: Prawns

Quick Seafood Laksa

Quick Seafood Laksa

INGREDIENTS

  • 2 Tbsp Neutral Oil (i.e., grapeseed, vegetable)
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Curry Powder
  • 4C Chicken Stock (4 tsp Chicken Stock Powder (fodmap friendly) mixed with 4C Water)
  • 400ml Coconut Milk
  • 400ml Coconut Cream
  • 1C Green Beans, whole (or chopped)
  • 1C Broccoli, chop into small florets
  • 1 Carrot, medium/large, mandolin then slice into matchsticks about 4mm wide
  • 300g Prawns, peeled and deveined (I left tails on for some extra flavour but off is fine too)
  • 200g Fish Balls
  • 1 Pak Choy, sliced diagonally about 1cm thickness
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • 600g Rice Noodles of choice, cooked
  • Coriander, handful, roughly chopped

INSTRUCTIONS

  1. Heat the oil in a wok or high edged pan (such as a soup pot) over a medium-high heat.
  2. Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
  3. Add the curry powder and cook, stirring, until fragrant (about 30 seconds).
  4. Add the coconut milk, coconut cream, and chicken stock. Simmer for a few minutes to thicken it slightly.
  5. Add the green beans, broccoli, and carrot. Simmer for a couple of minutes.
  6. Add the prawns and fish balls. Simmer for a couple of minutes until the prawns are cooked through.
  7. Add the pak choy, fish sauce, and sugar, and mix through. Remove from the heat.
  8. Divide your cooked noodles between serving bowls, and ladle your laksa over the noodles.
  9. Top with coriander and serve while warm.

SERVING NOTE

This laksa is not spicy – add some chilli oil or chilli flakes at the end if you like a bit of heat!

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Thai Shrimp and Peanut Noodles

Noodley Goodness: Thai Shrimp and Peanut Noodles

INGREDIENTS

  • 300g Shrimps, deshelled and deveined
  • 1 Red Chilli Pepper (of choice, to match your desired spice level), deseeded and finely chopped
  • 1 Tbsp Garlic Infused Oil
  • 60g Peanuts, chopped
  • 1 C Vegetable Stock (1 Tsp Vegetable Stock Powder with 1 C Water)
  • 1/2 C Water
  • 1 Tbsp Peanut Butter, smooth, optional
  • 1/4 Tsp Chilli Powder
  • 4 Tbsp gluten free Soy Sauce
  • 2 Tbsp gluten free Oyster Sauce
  • 1 Tbsp Lime juice
  • 1/2 – 1 bunch of Coriander, roughly chopped
  • 300g Rice Noodles

INSTRUCTIONS

  1. Toast the peanuts in a dry skillet and set aside.
  2. Heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the shrimp and fry on both sides, so that they are just browning but not cooked through.
  4. Add in the vegetable stock and simmer for a few minutes.
  5. Season with the chilli powder, soy sauce, oyster sauce, lime juice, and the peanut butter (if using).
  6. Meanwhile, add boiling water to a pot and add the rice noodles. Cook through, then drain, and add the noodles back to the pot.
  7. Add the coriander to the pot (reserving some for the garnish), along with the shrimp and sauce from the pan. Mix through, then serve.

SERVE WITH

Chopped coriander and toasted peanuts.

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Baja Sauce

Incredible Flavour: Baja Sauce

Author Note: Consumption of this sauce must be limited when following a green FODMAP diet.

INGREDIENTS

  • 1/2 C Natural or Greek Yoghurt (can substitute with sour cream)
  • 1/2 C Mayonnaise
  • 1 Lime, zested and juiced
  • 1/2 tsp ground Cumin
  • 1/2 tsp smoked Paprika
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • 1/2 Tbsp White Vinegar
  • 1/2 of a deseeded fresh Jalapeno (can be substituted for pickled), finely diced, adjust to taste

INSTRUCTIONS

  1. Add all ingredients together and mix well until smooth.
  2. Serve on prawn or fish tacos.
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