Still on the hunt for prawn recipes, last week I made this prawn laksa from the BBC Good Food website. I substituted the prawns for Linda McCartney Fish Free King Prawns and used vegetarian stock instead of chicken stock.
I’ll have to admit, it was too thin and watery for me and I did end up straining most of the liquid off before I got to the end of the bowl. The taste though, was fantastic and I’ll definitely be making it again – I just won’t pour so much liquid into the bowl.
I bought a slow cooker last week and a Thai green curry is slowly cooking as I type this. I’ll post the results later.