Prawn & sweet potato noodle laska

A fragrant creamy laska with succulent prawns in an aromatic broth dressed with sweet pomegrante, corriander and fresh lime juice.

SERVES: 4 | PREP & COOK: 30 min

Ingredients

• 2 garlic cloves

• 1/2 red onion

• 1 inch ginger

• 1tbsp lemongrass paste

• 1 tbsp of coconut oil

• 1 shallot

• 1 kaffir lime leaf

• 500g sweet potato chunks (frozen)

• 1 tin coconut milk

• 600ml chicken stock (one stock cube)

• Juice of 1/2 lime

• 1 pomegrante, seeds only

• Sea salt and cracked pepper

• Handful of fresh coriander roughly chopped

• 200g raw king prawns

• 200g dried noodles

Method

1. In a blender blitz together the garlic, ginger, chilli, shallot and lemongrass with a drizzle of the coconut milk to help it come together.

2. Place a wok or deep frying pan over a medium to high heat. Add the coconut oil. When hot add the paste and stir fry for 2-3 minutes to release the flavours.

3. Add the rest of the coconut milk, the kaffir lime leaf and the chicken stock. Season with a pinch of salt and cracked pepper. Bring to the boil, then simmer for 5 minutes so everything infuses together.

4. Add the frozen sweet potato and cook for 10 minutes or until the sweet potato is cooked. (Don’t worry if the laska looks a little thin at the moment. As the potato cooks the startch will thicken the broth).

5. Squeeze in the lime juice, add the noodles and cook for 5 minutes.

6. Add in the prawns and cook for a further 6-8 minutes or until the prawns are cooked through.

7. Devide between 4 bowls and top with the corriander, pomegrante and a few chilli slices (optional).