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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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