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Ingredients

2 tablespoons sunflower oil
2 tablespoons laksa paste
400ml can coconut milk
1/2 cup (125ml) Massel chicken style liquid stock
1 tablespoon brown sugar
4 kaffir lime leaves (see note)
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

Method

Step 1 Heat 1 tablespoon oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
Step 2 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.
Step 3 Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.

Salmon and prawns in spicy coconut broth

How to make Salmon and prawns in spicy coconut broth

Ingredients

Method