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Prawns (Shrimp) With Vegetables Recipe
|Soy sauce||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Finely chopped ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Toasted flaked almonds||1⁄4 Cup (4 tbs)|
Calories 284 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 174.6 mg
Sodium 758.9 mg31.6%
Total Carbohydrates 18 g6.2%
Dietary Fiber 2.6 g10.5%
Sugars 5.1 g
Protein 28 g55.6%
Vitamin A 27.2% Vitamin C 78.1%
Calcium 9.5% Iron 21.5%
*Based on a 2000 Calorie diet
If using large prawns (shrimp), devein them and cut them in half.
Cut the pepper in matchstick strips and slice the celery diagonally.
Soak the mushrooms in warm water for 20 minutes, rinse and squeeze dry, discard the stalks, and slice.
Cut the spring onions (scallions) in 1/2 inch pieces and slice the water chestnuts.
Mix the cornflour (cornstarch) with soy sauce, sugar and 2 tablespoons water.
Heat the oil and add the ginger, garlic and salt.
Add the prepared vegetables, pineapple and stock.
Bring to the boil and simmer, stirring, for 5 minutes.
Add the cornflour (cornstarch) mixture and cook, stirring, for 2-3 minutes.
Add the prawns and allow just to heat through.
Scatter with the almonds.