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Salmon and Prawns in Spicy

Coconut Broth

Recipe online!

Half Price Specials! page 5

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peckish rice cracker 100g varieties

how long will it take?

15 minutes

what’s the serving size?

Serves 4

what do i need?

2 tablespoons sunflower oil

2 tablespoons laksa paste

400g coconut milk

½ cup chicken stock

1 tablespoon brown sugar

4 kaffir lime leaves

4 x 125g salmon fillets

400g cooked prawns, peeled (tails intact),

deveined

2 tablespoons lime juice

2 tablespoons fish sauce

100g snow peas, blanched in boiling water

for 2 minutes, drained

Coriander leaves to garnish

how do i make it?

Heat 1 tablespoon oil in a wok or large, deep

frypan over medium-high heat. Add laksa paste

and stir for 30 seconds. Add coconut milk, stock,

sugar and lime leaves. Simmer for 5 minutes.

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.

Add juice and sauce to broth, then remove from

the heat. Divide the seafood and snow peas among

shallow bowls, pour over broth and top with coriander.

Recipe from delicious.com.au

Salmon and Prawns in Spicy Coconut Broth

Whilst stocks last. Some products or varieties may not be available at all stores. Pictures used for illustration purposes only. Sales are restricted to retail quantities only. All prices include where applicable. Savings are off Tasmanian SUPA IGA Metro regular prices. In some stores, some regular prices have been reduced to ensure you received the lowest competitive price. Therefore the savings shown may differ from the saving in your local store.

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Fresh seafood stars in this fragrant broth

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