Yesterday afternoon I spent a very pleasant hour or so sorting (and at long last, filing!) an ever-growing pile of recipes that have been ripped out of cooking magazines over the years. Often there are only a few recipes inside that truly appeal, so with each move we’ve made around the country or world, I’ve found it difficult to justify the continual packing and unpacking of so many magazines… plus I’m loathe to stack them onto our bookshelves, which quite honestly deserve a finer quality of literature. For the most part though they are all recipes that I would still like to try out at some stage in the future and finally having them in some sort of order will make this much more achievable.
The following recipe was one of the first that I sorted. It was immediately placed to one side with intentions of making it sooner rather than later. In fact it was made much sooner than I’d anticipated – that very same night! So quick and easy to make, yet beautifully fragrant, light and healthful. The whole family enjoyed this one… I prepared a little steamed jasmine rice to have on the side, to soak up some of the delicious broth at the end. We’re already looking forward to the next time this lovely dish graces our table! It came from a Delicious Magazine… a Valli Little recipe, I think… I adapted it very slightly, in that I didn’t panfry the salmon and prawns separately (who wants to wash up an extra frypan?!) but instead poached the salmon and prawns in the broth… it worked beautifully.
Salmon and Prawns in Spicy Coconut Broth
- 1 Tablespoon Sunflower Oil
- 2-3 Tablespoons Laksa Paste (taste and add the extra tbsp if too mild)
- 400ml Can Coconut Milk
- 125ml/½ Cup Free-Range Chicken Stock
- 1 Tablespoon Brown Sugar
- 4 Kaffir Lime Leaves (I used dried ones)
- 4 Salmon Fillets (about 125g each)
- 12 Raw Prawns (Peeled and Deveined, tails left intact) or Cooked Prawns if you prefer (which will just need warming in the broth for a minute or so before serving)
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Fish Sauce
- 100g (approx 4-5 each) Snow Peas (Blanched for 2mins in boiling water, then drained)
- Fresh Coriander/Cilantro Leaves (for Garnishing)
In a large deep frypan, heat the oil over medium-high heat. Add the paste and stir for about 30 seconds until fragrant. Now add the coconut milk, stock, sugar and kaffir lime leaves. Allow to simmer for about 5 minutes.
Add the salmon fillets to the broth and allow them to poach for 4-5 minutes (covering the pan with a lid). Then add the prawns and simmer for a further 2-3 minutes. Pour in the lime juice and fish sauce and remove from the heat as soon as the salmon and prawns are cooked to perfection.
Divide the seafood and snow peas among 4 shallow bowls and then pour over the broth and garnish with fresh coriander. Serve immediately as is, or with a side of steamed jasmine rice.
* In future I think I’ll toss the snow peas into the broth at the same time as the prawns, rather than boiling them separately in yet another saucepan… LOVE a one pot dish!
** Purchase the best Laksa paste you can find – it’s worth it. Or even better, make your own if you have the time.