Prawn Laksa

There are lots of different versions of prawn laksa, and this is my take on this popular spicy noodle soup from Singapore. Instead of the usual coconut milk, I used Müllerlight coconut and vanilla yogurt at only ½ syn per pot. You can easily use leftover vegetables in this soup, or any combination that you like, only limited by your imagination! Below is a list of what I used, for two people.

4 banana shallots

a knob of ginger

4 garlic cloves

1 tsp sambal oelek

1 tbsp bouillon powder

2 noodle nests

1 pkt of uncooked prawns

½ pkt bean-sprouts

5 spring onions, chopped

a handful of coriander leaves, chopped

a handful of mint leaves, chopped

½ cooked butternut squash, cubed

1 tub of Müllerlight coconut yogurt

In a large saucepan, fry up the shallots, ginger and garlic in some Fry Light, then added water, sambal oelek and bouillon powder. Let it simmer for a few minutes, then add the noodles and bean sprouts. Once they start to go soft, add the prawns, spring onions, cooked butternut squash (or whatever leftover vegetables you are using) and stir until the prawns turn pink. Switch off the heat and add the yogurt and herbs. Check the seasoning and serve.

Pork Fried Rice

You can of course use just normal, plain pork steaks for this dish. Or coat them with your favourite spice mix before grilling. I just find Joe's meats to be such an easy option when I'm busy.

This was my very first Ajo Hot chilli harvest, and I was disappointed. There was very little heat to it, although it had a nice fruity taste. 

 

Serves 2

Syn Free on Extra Easy

1 pkt Joe's Chinese Pork Steaks

1 cup rice

2 tsp bouillon powder

1 onion, chopped

handful green beans, chopped

1 pkt beansprouts

100g spinach

1 tbsp dark soy sauce

1 tsp sweetener

2 tsp rice wine vinegar

1 red chilli, finely chopped

Grill the pork steaks until cooked through and slice very finely. Boil the rice in plenty of water with the bouillon. Drain. Sauté the onion and beans in Fry Light until soft. Add the beansprouts , spinach, soy sauce, vinegar, sweetener, rice and chilli. Stir over a low heat until the spinach has wilted and the beansprouts are beginning to get soft. Serve with extra soy soy if you like.