Speedy Supper: Prawn Laksa
Healthy, hearty and faster than Dina Asher Smith with jet propellers, welcome to 2019's first Speedy Supper. Prawn Laksa, anyone?
Love this idea! Rather than cooking for weight loss (yawn) or general health (meh), Cooking For Fitness does what it says on the title. Wanna be a fitty? Yes! Wanna look and feel amazing? Yes! Wanna…. OK, enough of that. you get the drift.
This is a book primarily for those who love to exercise, with both high carb and low carb recipes (pre and post training doncha know). But at it’s most basic level these are recipes to suit a healthy lifestyle and those who don’t have hours to sweat over the stove.
Written by England rugby player James Haskell and chef Omar Meziane who’s been in charge of food for England cricket, rugby, WASPS, the GB rowing team and GB bike team, these are two men who clearly know about metabolising food correctly and eating to fuel your goal.
While the look and feel of the book is undeniably blokey there’s plenty in here that I want to nosh. Give me a minute while I just complete my third kettle bell circuit, and then let’s embark on 2019’s first Speedy Supper. Prawn Laksa, I’m coming for you.
Prawn Laksa (serves 2)
2 carrots, peeled
1 tablespoon coconut oil 200ml half-fat coconut milk 300ml water
Juice of 1 lime
½ teaspoon sugar
10 large prawns (head and shell removed)
1 small bunch coriander, chopped 2 boiled eggs
For the paste
1 red chilli
3 garlic cloves
1cm piece of ginger
1 stick of lemongrass
2 tablespoons Meridian Cashew Butter
Method (30 mins)
1. Place the ingredients for the laksa paste in a food processor and blend until smooth.
2. Using a vegetable knife, slice the courgettes and carrots into long noodle-like strands and set aside.
3. Heat the coconut oil in a large saucepan over a high heat. Add the laksa paste and cook for 1 minute. Pour in the coconut milk and water, then add in the lime juice and sugar. Bring this to the boil and then immediately turn down to a gentle simmer. Now add the prawns, courgettes and carrots, and cook for 2-3 minutes. Sprinkle the coriander into the soup. Season with salt and pepper.
4. Slice the boiled eggs in half. Divide the soup between two bowls, top with the eggs and serve.
Cooking For Fitness by James Haskell & Omar Meziane is out now.
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