| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Chinese egg noodles |
| 1 |
tb |
Sesame oil |
| 12 |
oz |
Uncooked jumbo prawns; shelled |
| 8 |
oz |
Baby queen scallops; patted dry |
| 8 |
oz |
Squid tubes; cut into rings |
| 2 |
|
Cloves garlic; crushed with salt |
| 2 |
tb |
Cashew nuts; roughly chopped |
| 2 |
|
Red chillies; finely diced |
| 2 |
|
Limes; juice of |
| 2 |
tb |
Coriander; chopped |
| 1 |
tb |
Dried shrimp; ground to a powder |
INSTRUCTIONS
Cook noodles in boiling water according to instructions, drain, refresh
with cold water and reserve. Heat oil in a frying pan and cook the prawns
over a fierce heat for two minutes, add the scallops and squid and cook for
another minute. Allow to cool slightly. Combine noodles, shellfish and the
remaining ingredients and serve in a deep bowl at room temperature.
Per serving: 42 Calories (kcal); 3g Total Fat; (64% calories from fat);
trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag.
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