SPECIAL LAKSA--LOW FAT GUILT

With some minor ingredient adjustments, this longtime favourite dish can be enjoyed without the caloric or fat guilt.

Using low fat coconut milk can make this classic Asian dish a non-guilty pleasure. According to Claire James, a registered, senior dietician at The Food Clinic, instead of regular coconut milk, use half the amount of regular coconut milk and top it up to full volume with skimmed milk. You can reduce the fat even more by using a small amount of oil for stir-frying will help reduce the fat content further. If you have time, make your own vegetable or chicken stock using only a pinch of salt to keep the sodium level down.



Ingredients:

160 grams fresh thin egg noodles

1 tablespoon sesame oil

1 medium onion, thinly sliced

2 cloves garlic, crushed

1 piece ginger, about 3cm

1 stick of lemongrass

3 kaffir lime leaves

3 teaspoons laksa curry paste

100 grams veggies of your choice, thinly sliced

2 cups vegetable stock

2 cups water

24 pieces raw king prawns, peeled and deveined, with tails left intact

1/2 can of low fat coconut milk

To serve:

60 grams mung bean sprouts

Juice of one lime, squeezed

4 teaspoons fish sauce

4 tablespoons fresh coriander

Method:

1. Cook the noodles as per the instructions on the packet.

2. Heat sesame oil in a wok, then stir in the onions, garlic, ginger, lemongrass, lime leaves and the laksa curry paste. Cook for a minute or two, then add the veggies.

3. Add the stock or water and bring to the boil. Add the prawns. Cook for a few minutes more, then add the low-fat coconut milk.

4. Drain the noodles. Put some mung beans into big bowls, add the noodles and ladle the laksa over the top. Add a squeeze of lime juice, some fish sauce and fresh coriander, then serve.

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