Recipe courtesy of Asian Food Network
It's still laksa; you slurp through a rich bowl of noodles coated in coconut milk, sambal and lingering onion, garlic and lemongrass flavours.
Fresh scallops and shrimps are fried to infuse umami-ness into the dish. For those on the keto diet, your life-saver is low-calorie shirataki noodles. The extra chewy konjac yam noodles replace traditional wheat or rice noodles used in this street food favourite of Malaysia and Singapore.
Ingredients
Serves 2
- 300g shirataki noodles
- 3 tbsp oil
- 0.5 onion (chopped)
- 1 clove garlic (chopped)
- 2 tbsp laksa leaves (chopped)
- 0.5 cup coconut cream
- 30g finely grounded dried prawns
- 100g keto laksa paste
- 8 fresh prawns (shelled and deveined)
- 5 scallops
- 1 hard-boiled egg (sliced)
- 80g bean sprouts
- 30ml water
- pepper.
Directions
1. Scald noodle and bean sprouts
- Scald the shirataki noodles in hot water. Drain and rinse the noodles briefly in cold water, then drain and set aside.
- Scald the bean sprouts in hot water. Drain and set aside.
2. Fry noodles
- Heat oil in a frying pan.
- Fry the onions and garlic until fragrant.
- Add the dried prawns and fry until fragrant.
- Add the laksa paste, coconut milk and water and fry for about two minutes.
- Add the fresh prawns, scallops and fry for another three minutes.
- Add in the shirataki noodles and bean sprouts. Season with pepper and toss until thoroughly mixed.
- Stir in laksa leaves.
3. Garnish and serve
- Dish out and serve. Garnish with hard-boiled egg slices.
Asian Food Network