Crab and Prawn Laksa

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May 24, 2018

Forget expensive takeaways, this Asian-inspired stir fry recipe uses canned products and combines juicy prawns with fragrant coconut to create an easy yet delicious dinner that’s perfect for a family get-together without the price tag.

  • Cook: 15 mins
  • Serves: 4


1In a saucepan warm the sesame oil and gently fry the garlic, spring onion and chilli.

2Once these are soft, add in the king prawns, crab meat, coconut milk, stock, tomatoes and the vegetables and bring to the boil. Leave to simmer for 5 minutes

3Follow the packet instructions and boil the noodles for the time specified, drain once cooked

4Spoon out the broth and squeeze with lime a sprinkle of coriander

Nutritional information

Energy (kcals) 410
Fat (g) 13.5
Saturated Fat (g) 7
Carbs (g) 50
Sugar (g) 7
Fibre (g) 5
Protein (g) 20.5
Salt (g) 1


2 tbsp of sesame oil

2 cloves of garlic finely chopped

1 red or green chilli finely chopped

2 spring onions sliced

100g raw king prawns

1x213g can of white crab meat

1 can of coconut milk

1/2 pint of vegetable stock

200g rice noodles

1/2 400g can chopped tomatoes

1 x 400g can green beans

1 x300g can sliced carrots

A good handful of chopped coriander

1 lime-halved