| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | 2 | Servings | |
INGREDIENTS
| 12 | Green prawns, 12 to 18 | |
| 1 | T | Shaohsing wine, rice wine |
| or dry | ||
| sherry | ||
| 1 | T | Cornflour |
| 1/2 | Egg white | |
| 1 | Clove garlic, finely chopped | |
| 1/2 | T | Grated ginger |
| 1 | Spring onion, very finely | |
| sliced | ||
| 1 1/2 | T | Tomato sauce or ketchup |
| 3 | Heads bok choy, Chinese | |
| cabbage | ||
| halved | ||
| 4 | Baby carrots, cut into small | |
| pieces | ||
| 4 | c | Cold water |
| 1 | T | Peanut oil |
| 1/2 | Red chilli, finely sliced |
INSTRUCTIONS
Shell and devein prawns. Mix with half the Chinese wine, the cornflour and 1/2 egg white. Refrigerate for 30 mins. In a bowl, mix garlic, ginger and onion. In a second bowl mix remaining wine and tomato sauce. Wash bok choy well. Bring a large saucepan of water to the boil and cook bok choy and carrot pieces for 2 mins. Drain well. In a wok bring 4 cups of water to the boil. Drop the marinated prawns into boiling water and cook for 30 secs. Tip immediately into colander to drain. Reheat wok and add half the oil to wok. When oil is hot, stir-fry bok choy and carrots for 2 mins. Transfer vegetables to serving plates and keep warm. Heat remaining oil in wok, stir in garlic, onion and ginger mixture and cook gently for 2 mins. Stir in chilli, wine and tomato mixture. Return prawns to wok to reheat and coat with the sauce. Spoon prawns and sauce on the bed of vegetables and serve immediately. Converted by MC_Buster. Per serving: 90 Calories (kcal); 7g Total Fat; (66% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 126
Total Fat: 14.1g
Cholesterol: 0mg
Sodium: 589.1mg
Potassium: 372.7mg
Carbohydrates: 84.5g
Fiber: 4.2g
Sugar: 31.6g
Protein: 5.5g