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Chicken Livers With Prawn Sauce Recipe
|Chicken livers||250 Gram, washed|
|Raw prawns||250 Gram (With The Shells)|
|Sweet sherry/Rose wine||60 Milliliter|
|Vegetable oil||2 Tablespoon|
|Green chili||1 , seeded and sliced|
|Root ginger||1 Inch, peeled and grated|
|Yellow bean paste||1 Teaspoon|
|Corn flour||1 Tablespoon|
Serving size: Complete recipe
Calories 850 Calories from Fat 385
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 8.5 g42.3%
Trans Fat 0.2 g
Cholesterol 1272.6 mg
Sodium 1330.5 mg55.4%
Total Carbohydrates 27 g9%
Dietary Fiber 1.6 g6.4%
Sugars 0.6 g
Protein 82 g163.4%
Vitamin A 556.2% Vitamin C 115.2%
Calcium 3.1% Iron 128%
*Based on a 2000 Calorie diet
Shell and de vein prawns.
Place shells and heads in a saucepan with 250 ml (1 cup) water and simmer for 30 minutes.
Stir in wine or sweet sherry, strain and reserve liquid.
In a wok, heat oil, add chilli and ginger and fry for 30 seconds, add livers and stir fry for 3-4 minutes.
Using a slotted spoon, remove from wok and drain on absorbent kitchen paper.
Add prawns to wok and stir fry for 2 minutes then return livers, chilli and ginger to wok and cook for 2 minutes.
Stir in reserved prawn liquid and bean paste and simmer for 5 minutes.
Stir in the cornflour (cornstarch) mixture and bring to the boil, stirring.