300 g shirataki noodles
3 tbsp oil
½ onion (chopped)
1 clove garlic (chopped)
2 tbsp laksa leaves (chopped)
½ cup coconut cream
30 g finely grounded dried prawns
100 g keto laksa paste
8 fresh prawns (shelled and deveined)
5 scallops
1 hard-boiled egg (sliced)
80 g bean sprouts
30 ml water
pepper
Dish out and serve. Garnish with hard-boiled egg slices.