| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Green prawns |
| 1 |
|
Onion |
| 1 |
kg |
Broccoli; cut into flowerets |
| 2 |
tb |
Oil |
| 2 |
ts |
Ginger Kitchen grated ginger |
| 1 |
tb |
Cornflour |
| 1/2 |
c |
Water |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Oyster sauce |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
1. Peel and de-vein prawns. Peel onion and cut in half, then cut into
slices.
2. Heat oil in wok and add prawns. Cook until they change colour. Remove
from wok and set aside.
3. Add onions, ginger and broccoli to wok and stir-fry until broccoli has
become a little tender.
4. Combine cornflour with water and mix to a smooth paste. Add remaining
ingredients and mix well. Add cornflour mixture to the wok and mix through.
5. Add prawns and cook until heated through. Serve with steamed rice.
Converted by MC_Buster.
Per serving: 551 Calories (kcal); 34g Total Fat; (53% calories from fat);
21g Protein; 46g Carbohydrate; 0mg Cholesterol; 2451mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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