Salmon and prawns in spicy coconut broth

Cooking Fish Salmon and prawns in spicy coconut broth

Detailed step-by-step description of how to cook the dish "Salmon and prawns in spicy coconut broth". Try it by all means

Lables: Low carb Low sugar Egg free Gluten free Wheat free
  1. Heat 1 tablespoon oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
  2. Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.
  3. Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.

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2 tbsp sunflower oil
2 tbsp laksa paste
400ml can coconut milk
1/2 cup chicken stock
1 tbsp brown sugar
4 kaffir lime leaves
4 x 125g salmon fillets
400g cooked prawns, peeled , deveined
2 tbsp lime juice
2 tbsp fish sauce
100g snow peas, blanched in boiling water for 2 minutes, drained
Coriander leaves, to garnish

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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