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Photo of Prawn laksa with eggplant by WW

Prawn laksa with eggplant

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
In just 20 minutes you can whip up our fast and easy version of fakeaway prawn laksa.

Ingredients

Slendier Noodles, Konjac

250 g

Oil spray

1 x 3 second spray(s)

Laksa paste

⅓ cup(s), (85g)

Coconut flavoured reduced-fat evaporated milk

1½ cup(s), (375ml)

Eggplant

200 g, baby variety, cut into 0.5cm slices

Raw peeled prawns

500 g, peeled, deveined, tails intact

Bok choy

2 bunch(es), cut into 5cm lengths

Bean sprouts

1½ cup(s), (120g)

Fresh coriander

1 cup(s)

Instructions

  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 1 minute to soak. Drain.
  2. Lightly spray a saucepan with oil and heat on medium. Add paste and cook, stirring, for 1 minute or until fragrant. Add evaporated milk, 2 cups (500ml) water and eggplant. Bring to the boil. Reduce heat and simmer for 3 minutes.
  3. Add prawns, simmer for 2 minutes or until cooked through. Add bok choy and simmer for 1 minute or until wilted.
  4. Divide noodles and soup between bowls. Top with bean sprouts and coriander leaves.

Notes

SERVING SUGGESTION: Lime wedges.

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