Post by @_cookwithmi

🍜 20-MINUTE SINGLE-SERVE HIGH-PROTEIN MALAYSIAN PRAWN LAKSA✨ As the temperature drops, it’s officially cosy season and I’m adding this one to my weekly rotation. Creamy, spicy, savoury and packed with protein. INGREDIENTS — 1 SERVING • Fresh egg noodles — I used the protein ones from @Tesco • 4–6 large prawns, shell-on (I used frozen tiger prawns, thawed) • 2 slices fresh ginger • 1 tbsp oil • 2 cups boiling water • 3 tbsp Malaysian curry or laksa paste — I used Tean’s Gourmet, from @Oseyo • 200ml / 1/2 a can of full-fat coconut milk • 2–3 tbsp fish sauce • Pinch of white sugar • Fresh bean sprouts • Fresh coriander METHOD 1. Start by soaking your fresh egg noodles in boiling water. Set aside while you make the laksa. 2. Get a pot nice and hot. Add your ginger slices and let them toast/char for about 30–45 seconds on each side. 3. Add the oil, then your prawns. Pan-fry until they change colour, flip and cook the other side. They should be just cooked through. Remove from the pot. 4. Remove the heads and shells from the prawns, keeping the cooked prawns to one side. Add the prawn shells back into the pot and cook for another 2 minutes to get all that gorgeous flavour into the base. 5. Add the Malaysian curry/laksa paste and boiling water. Give everything a really good stir until the paste is fully incorporated. 6. Add the coconut milk, fish sauce and a pinch of sugar. Stir and let it boil gently for 6-7 minutes. 7. Remove and discard the prawn shells. Taste and adjust the seasoning, add a little more fish sauce if needed. 8. Drain your noodles and add them to a bowl. Top with fresh bean sprouts, pour over the creamy laksa broth, then add your prawns. 9. Finish with fresh coriander and DIG IN. #asianfood #MalaysianFood #prawnlaksa #highproteinrecipes #EasyRecipes