Prawn Stuffed Lychees Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Peeled prawns8 Ounce, finely chopped or blended (250 Gram)
 Cornflour1 Teaspoon
 White pepper powder1⁄4 Teaspoon
 Lychees10 , peeled and stones removed (Fresh Or Tinned)
 Lettuce leaves1 (Few Leaves For Garnish)
 Coriander leaf1 Tablespoon (For Garnish)
For stock
 Chicken stock1 Cup (16 tbs)
 Cooking oil1 Teaspoon
 Salt1⁄2 Teaspoon
 Cornflour1 Teaspoon, blended with water
 Water1 Teaspoon, blended with corn flour
 Egg whites2

Nutrition Facts

Serving size

Calories 103 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 94.8 mg

Sodium 527.4 mg22%

Total Carbohydrates 9 g3%

Dietary Fiber 0.55 g2.2%

Sugars 4.8 g

Protein 12 g24.1%

Vitamin A 8.8% Vitamin C 31.3%

Calcium 0.8% Iron 2%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Mix together the prawns, salt, corn flour and pepper.
2) Divide mixture in 10 portions.
3) Sprinkle the inside of each lychee with a dusting of cornflour to stuff with the prawns paste.
4) On a plate, arrange lychees and steam over high heat for 6-8 minutes, until the prawn filling is firm and cooked.

FINALIZING
5) Prepare sauce by bringing stock, oil and salt to the boil.
6) Lower heat and thicken with corn flour, then stir in the egg white and remove from the heat.

SERVING
7) Arrange lettuce leaves in a shallow bowl and put the lychees on top.
8) Pour sauce over lychees and serve immediately.
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