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Prawn Laksa


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 55m

Nearly every part of the butternut can be eaten. Everything from the pulp and skin, to its seeds.


  • 500g butternut, peeled, deseeded, cut into 1.5 cm pieces
  • 2 tsps olive oil
  • 3 tbsps Laksa paste
  • 500ml chicken stock
  • 400ml can coconut milk
  • 750g prawns, peeled leaving tails intact, deveined
  • 120g green beans, cut into 3cm pieces
  • 1 tsp fish sauce
  • 200g dried rice noodles
  • 1⁄2 cup fresh coriander leaves
  • 1⁄2 cup small fresh mint leaves
  • 25g bean sprouts
  • Red chilli, sliced thinly to serve


Step 1

Place the butternut in a steamer over a saucepan of simmering water. Cover and cook for 15 minutes or until tender.

Step 2

Meanwhile, heat the oil in a wok over medium heat. Add the Laksa paste and cook, stirring, for 2 minutes. Add the stock and coconut milk, and stir to combine.

Step 3

Bring the coconut milk mixture to a simmer over medium heat. Add the prawns and beans. Cook for 3-4 minutes or until the prawns are just cooked through.

Step 4

Add the butternut to the coconut milk mixture and cook for one minute or until heated through. Stir in the fish sauce.

Step 5

Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain.

Step 6

Divide the noodles among serving bowls. Pour over the butternut mixture and top with the coriander, mint, bean sprouts and chilli, if desired.

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