| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | 2 | Servings | |
INGREDIENTS
| 100 | g | Cooked peeled prawns |
| 1 | Egg white | |
| 1/2 | t | Chinese five spice powder |
| 1 | pn | Salt |
| 1 | t | Sesame seeds |
| 1 | T | Sunflower oil, 1 to 2 |
| 2 | Thin slices bread | |
| 175 | g | Straight to wok noodles |
| 1 | T | Sunflower oil |
| 1 | Onion | |
| 1 | t | Frozen garlic |
| 1 | t | Frozen ginger |
| 100 | g | Beansprouts |
| 100 | g | Mangetout |
| 175 | g | Cooked chicken, shredded |
| 1 | T | Soy sauce |
| 1 | T | Sweet chilli sauce |
| Spring onion and chilli | ||
| curls |
INSTRUCTIONS
For the Prawn Toasts: Place the prawns, egg white, five spice and salt in a mini food processor and whizz until well blended. Heat the sunflower in a large frying pan. Spread the prawn mixture onto the bread and sprinkle over the sesame seeds. 2 Cut into quarters and cook prawn-side down for 1-2 minutes on each side until golden brown. Drain on kitchen paper and keep warm. Heat the oil in a wok. 3 Thinly slice the onion. Stirfry the onion over a high heat for 2-3 minutes until beginning to brown. Add the garlic, ginger, if using, beansprouts and mangetout and stir-fry for a minute. 4 Add the noodles to the wok with the chicken and soy sauce and cook for 2 minutes until piping hot. Stir in the sweet chilli sauce and serve with the prawn toasts. Converted by MC_Buster. Per serving: 381 Calories (kcal); 19g Total Fat; (46% calories from fat); 32g Protein; 18g Carbohydrate; 75mg Cholesterol; 812mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 0mg
Sodium: 710.4mg
Potassium: 222.9mg
Carbohydrates: 7.8g
Fiber: 1.3g
Sugar: 3.1g
Protein: 5g