Hot and Sour Prawns in Seaweed Nests Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Tiger prawns10 Large
 Red chili1 Small
 Garlic1 Clove (5 gm) (Small Clove)
 Lime juice2 Tablespoon (Of 1 Lemon)
 Light soy sauce1 Tablespoon
 Sesame oil1 Teaspoon
 Fresh coriander1 Tablespoon, finely chopped
 Lemon grass puree1 Teaspoon
 Dried egg noodles1⁄2 Ounce
 Spring greens6 Ounce
 Sunflower oil2 Cup (32 tbs) (For Deep Frying)
 Caster sugar1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Almonds1 Ounce, flaked
 Chili flowers3 (For Garnish)

Nutrition Facts

Serving size

Calories 859 Calories from Fat 314

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 5.6 g28.2%

Trans Fat 0 g

Cholesterol 1236 mg412%

Sodium 3108 mg129.5%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.8 g11%

Sugars 2.4 g

Protein 119 g238.3%

Vitamin A 18.8% Vitamin C 19.1%

Calcium 5.4% Iron 6.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Pre-heat the grill. Peel the prawns, leave the tails intact.
2. Cut the chilli in half, and chop finely, discarding the seeds. Crush the garlic. Put both in a shallow non-metallic dish and add the lime juice, soy sauce, sesame oil, coriander and lemon grass, if using. Add the prawns and set aside.

MAKING
3. In a saucepan of boiling salted water, cook the noodles for 1 minute until just softened. Drain the noodles and refresh under cold water.
4. Wrap a piece of noodle around each prawn, tucking in the ends, and arrange on a lightly oiled baking tray. Grill the prawns for 4-5 minutes until pink, turning once.
5. Remove the thick stalks from the spring greens. Lay the leaves on top of each other, roll up tightly like a cigar, and carefully shred width-ways into thin strands. Separate the strands lightly.

FINALISING
6. In a wok, heat 1-inch sunflower oil. Add small handfuls of leaves. Quick fry and remove with a slotted spoon and drain on kitchen paper, spreading the strands out so that the excess oil is absorbed. Sprinkle with the sugar and salt to make ready the seaweed.
7. Heat a frying pan. Add the almonds and dry-fry until toasted.

SERVING
8. In Chinese bowls, put the seaweed and scatter with the almonds. Arrange the prawns on top and garnish with the chilli flowers.
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