Sayur Campong Udang (vegetable Village Prawns)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Nancy | 1 | Servings | |
INGREDIENTS
| 4 | oz | Cabbage |
| 1 | Sweet potato | |
| 1 | Carrot | |
| 4 | oz | Yam leaves or spinach |
| 1 | Whole chilli | |
| 1 | Whole medium onion | |
| 1 | Inch turmeric | |
| 4 | oz | Prawns, peeled and |
| de-veined | ||
| 1 | Pinches prawn paste | |
| blachan | ||
| 1 | t | Salt, up to 2 |
| 1/2 | Coconut cream or 8 floz | |
| water | ||
| 1 | Banana flowers |
INSTRUCTIONS
Remove the stems from the banana flowers. Clean the vegetables and cut them into bite sized pieces. Blend the chilli, onion, turmeric and blachan into a paste. Add the water to the blended paste and boil for 10 minutes. Add the potatoes and carrots for 2 minutes then add the cabbage, spinach and banana flowers. Add the coconut milk, prawns and salt to taste. Serve hot with boiled rice. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2393.3mg
Potassium: 567.1mg
Carbohydrates: 23.8g
Fiber: 6.6g
Sugar: 11.7g
Protein: 3.4g