| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 750 |
g |
Green prawns |
| 1 |
tb |
Oil |
| 1 |
|
Red chilli; very finely chopped |
| 1 |
|
5 cm piece ginger; finely grated |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Stalk lemon grass; inner core very |
|
|
; finely chopped |
| 1 |
|
Red capsicum; cut into thin |
|
|
; slices |
| 100 |
g |
Snake beans; thinly sliced |
|
|
; diagonally |
| 1 |
|
Stalk celery; thinly sliced |
|
|
; diagonally |
| 4 |
|
Eschallots; thinly sliced |
|
|
; diagonally |
| 1 |
|
Pinches sugar |
| 1 |
tb |
Fish sauce |
| 1/2 |
|
Lime; juice of |
| 125 |
ml |
Coconut milk |
| 1/2 |
c |
Coriander leaves |
| 2 |
tb |
Freshly roasted peanuts; roughly chopped |
INSTRUCTIONS
1. Peel prawns, clean out intestine and set aside. Heat oil in wok and
quickly stir-fry the aromatics. Add prawns and continue stir-frying
until they change colour. Remove to a bowl.
2. Add capsicum, beans and celery to wok and stir-fry for 2 minutes
until a little softened. Add eschallots, sugar, fish sauce. lime
juice and coconut milk and bring to the boil. Return prawns to the
wok with coriander leaves and heat through.
3. Serve in bowls over steamed rice and sprinkled with peanuts.
Converted by MC_Buster.
Per serving: 532 Calories (kcal); 47g Total Fat; (74% calories from
fat); 7g Protein; 29g Carbohydrate; 2mg Cholesterol; 88mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 9
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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