Curried Prawn and Tofu Laksa

with Crispy Onions and Egg

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low-carb
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low-carb
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Instructions

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1 Boil eggs

Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled. Halve the eggs and set aside. 

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2 Prep veg

Peel and finely chop the garlic and ginger. Peel the carrot and slice it into thin matchsticks. Peel and slice the shallots. Wash and slice the zucchini into thin matchsticks. Bash the lemon grass with something heavy until it splits open. Rinse the bean sprouts. Slice the chilli

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3 Simmer soup

Heat a pan or soup pot with a drizzle of oil over a medium heat. Once hot, add the red curry paste (spicy!), curry powder, garlic, ginger, shallots and lemon grass and cook for 2 min. After 2 min, reduce the heat to medium-low and add the coconut milk, water, sweet chilli sauce (spicy!), fish sauce and half of the soy sauce. Simmer for 10-12 min. 

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4 Prep tofu

Meanwhile, drain the tofu. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.

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5 Fry tofu

Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu and fry the first side for 4-5 min until crispy. Don't move the tofu around in the pan. Flip and fry the second side for 4-5 min further or until golden brown. Transfer the tofu to a piece of kitchen paper.

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6 Fry prawns

Return the pan to a high heat with a drizzle of oil. Fry the prawns for 2-3 min until cooked through. Divide the carrot, zucchini and bean sprouts among deep bowls. Ladle the laksa over the top. Top with the fried tofu, prawns, halved eggs, fresh coriander leaves, fried onion, peanuts and red chilli slices (spicy!). Finish with a squeeze of lime juice.

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

To keep things low-carb, we've skipped the noodles in this Southeast Asian classic and, instead, loaded it with protein!

Cooking Time: 45 min

Cals 853 · Prot 47 · Carbs 52 · Fat 51

Dairy-Free

Ingredients

Number of people

Laksa

Prawns 200 Grams
Eggs 2 Piece
Garlic cloves 2 Piece
Fish sauce 10 ML
Ginger 30 Grams
Carrot 1 Piece
Shallots 1 Piece
Small zucchini 2 Piece
Lemongrass 1 Piece
Bean sprouts 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Curry powder 4 Grams
Coconut milk 200 ML
Water 600 ML
Sweet chilli sauce 40 ML
Lime 1 Piece

Tofu

Firm tofu 500 Grams
Soy sauce 30 ML
Corn starch 20 Grams

Garnish

Large red chilli 1 Piece
Fresh coriander 15 Grams
Crispy onions 20 Grams
Salted peanuts 40 Grams

To keep things low-carb, we've skipped the noodles in this Southeast Asian classic and, instead, loaded it with protein!

Cooking Time: 45 min

Cals 853 · Prot 47 · Carbs 52 · Fat 51

Dairy-Free

Instructions

photo

1 Boil eggs

Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled. Halve the eggs and set aside. 

photo

2 Prep veg

Peel and finely chop the garlic and ginger. Peel the carrot and slice it into thin matchsticks. Peel and slice the shallots. Wash and slice the zucchini into thin matchsticks. Bash the lemon grass with something heavy until it splits open. Rinse the bean sprouts. Slice the chilli

photo

3 Simmer soup

Heat a pan or soup pot with a drizzle of oil over a medium heat. Once hot, add the red curry paste (spicy!), curry powder, garlic, ginger, shallots and lemon grass and cook for 2 min. After 2 min, reduce the heat to medium-low and add the coconut milk, water, sweet chilli sauce (spicy!), fish sauce and half of the soy sauce. Simmer for 10-12 min. 

photo

4 Prep tofu

Meanwhile, drain the tofu. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.

photo

5 Fry tofu

Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu and fry the first side for 4-5 min until crispy. Don't move the tofu around in the pan. Flip and fry the second side for 4-5 min further or until golden brown. Transfer the tofu to a piece of kitchen paper.

photo

6 Fry prawns

Return the pan to a high heat with a drizzle of oil. Fry the prawns for 2-3 min until cooked through. Divide the carrot, zucchini and bean sprouts among deep bowls. Ladle the laksa over the top. Top with the fried tofu, prawns, halved eggs, fresh coriander leaves, fried onion, peanuts and red chilli slices (spicy!). Finish with a squeeze of lime juice.

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

Ingredients

Number of people

Laksa

Prawns 200 Grams
Eggs 2 Piece
Garlic cloves 2 Piece
Fish sauce 10 ML
Ginger 30 Grams
Carrot 1 Piece
Shallots 1 Piece
Small zucchini 2 Piece
Lemongrass 1 Piece
Bean sprouts 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Curry powder 4 Grams
Coconut milk 200 ML
Water 600 ML
Sweet chilli sauce 40 ML
Lime 1 Piece

Tofu

Firm tofu 500 Grams
Soy sauce 30 ML
Corn starch 20 Grams

Garnish

Large red chilli 1 Piece
Fresh coriander 15 Grams
Crispy onions 20 Grams
Salted peanuts 40 Grams
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