Coconut Laksa Prawn Skewers
Laksa prawns
Ingredients
Serves 10
  • 175ml natural yoghurt
  • 175g KNORR Blue Dragon Laksa Curry Paste
  • 1kg prawns (raw)
  • 150g dessicated coconut
  • 30 skewers;
  • FOR THE SAUCE
  • 175g KNORR Blue Dragon Laksa Curry paste
  • 800ml coconut milk
  1. In a bowl mix together the yoghurt and KNORR Blue Dragon Laksa paste. Add the prawns and mix wel. Cover and refrigerate for at least 2 hours.
  2. Soak the skewers whilst the prawns are chilling. Thred the prawns onto the skewers - 2-3 on each one, and roll in the coconut.
  3. In a pan mix together the coconut milk and Laksa paste for the sauce, simmer over a medium heat until reduced by a third.
  4. Place the prawns under the grill, and cook for 2 minutes on each side until cooked through.
  5. Serve the skewers on a plate with a pot of the sauce for dipping.

 

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Coconut Laksa Prawn Skewers


Coconut Laksa Prawn recipe

2125 IQF RAW PEELED BLK TIGER
21/25
£7.86 1x1kg
COCONUT MILK  12X400ML
COCOMILK
£12.21 1x12
DESSICATED COCONUT x 1kg
COCONUT2
£5.44 1x1kg