| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Chinese |
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 100 |
g |
Cooked peeled prawns |
| 1 |
|
Egg white |
| 1/2 |
ts |
Chinese five spice powder |
| 1 |
pn |
Salt |
| 1 |
ts |
Sesame seeds |
| 1 |
tb |
Sunflower oil; (1 to 2) |
| 2 |
|
Thin slices bread |
| 175 |
g |
Straight to wok noodles |
| 1 |
tb |
Sunflower oil |
| 1 |
|
Onion |
| 1 |
ts |
Frozen garlic |
| 1 |
ts |
Frozen ginger |
| 100 |
g |
Beansprouts |
| 100 |
g |
Mangetout |
| 175 |
g |
Cooked chicken; shredded |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sweet chilli sauce |
|
|
Spring onion and chilli curls |
INSTRUCTIONS
FOR THE CHOW MEIN
TO GARNISH
1 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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