• 1 tablespoon Flora Cuisine
  • 175g cooked peeled prawns
  • 1-2 garlic cloves, peeled and chopped
  • ½-1 teaspoon chilli, finely chopped
  • 1 teaspoon fresh root ginger, grated
  • 1 teaspoon lemongrass, grated or finely chopped (optional)
  • ½ Knorr fish stock cube, made up to 750ml with hot water
  • 40g creamed coconut, crumbled
  • 1 tablespoon tamarind paste
  • ½-1 teaspoon sugar, to taste
  • 1 head of pak choi, finely shredded
  • Lime juice, to taste
  • 1 bunch fresh coriander, leaves roughly chopped


  1. 1

    Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass for 2-3 minutes.

  2. 2

    Add the 750ml of fish stock, along with the creamed coconut, tamarind paste, sugar and shredded pak choi.

  3. 3

    Bring gently to the boil and simmer for 2-3 minutes. Add the lime juice, then stir in the coriander and serve.

  4. 4

    Cook's tip: Try serving this with toasted brown bread with your favourite Flora Pro-Activ spread for a more filling meal. 

  5. 5

    Cook's tip: The delicate balance of sweet, sour, salty and spicy flavours is a huge part of Asian cooking. In this recipe several of the ingredients have only approximate amounts (such as the chilli and sugar) - it is important that you taste as you go along, adding more or less to suit your personal tastes. 

Nutritional Details

Each serving provides
  • Energy 641kj 153kcal 8%
  • Fat 10.1g 14%
  • Saturates 6.5g 33%
  • Sugars 3.7g 4%
  • Salt 2.34g 39%

% of the Reference Intakes

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