Prawn Gyoza Laksa |
We're big fans of Asian-style dishes here at SL, so this prawn gyoza laksa from high street fave Itsu is right up our street. Ready in 20 minutes, it's a great option for a speedy mid-week meal.
Favourites 14
Total Time: 20 Minutes
Serves 2


  • 2 tbsp of vegetable oil
  • 2 tbsp of laksa or Thai red curry paste
  • 1 lemongrass stalk
  • 2 tsp of ground turmeric
  • 400ml of coconut milk
  • 400ml of chicken/veg stock
  • 6 Itsu Prawn Gyoza
  • 100g of rice noodles
  • 2 tsp of fish sauce
  • 1 lime, juiced
  • 100g of beansprouts
  • Coriander
  • Sliced red chilli
  • Thai basil


  1. Lightly crush the lemongrass with a heavy knife or rolling pin. Heat the oil in a pan and add the laksa/red thai curry paste along with the turmeric and crushed lemongrass. Cook for around 5 minutes.
  2. Add the stock and coconut milk, bring to the boil and reduce until it reaches a light creamy consistency. Add the gyoza and cook for around 5 minutes until cooked through.
  3. Stir in the rice noodles and cook for a further 3 minutes.
  4. Add the beansprouts, the lime juice and the fish sauce.
  5. To serve, divide between the bowls and top with coriander, Thai basil, fresh and sliced red chilli.

Recipe courtesy of Itsu

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.