| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Seafood |
Thai |
A, To, Z, Of, Food |
2 |
servings |
INGREDIENTS
| 14 |
|
Raw shelled tiger prawns |
| 80 |
g |
Sesame seeds; (3oz) |
| 2 |
|
Egg whites mixed with 2 tsp cornflour |
| 1 |
tb |
Sunflower oil |
| 2 |
|
Cloves crushed garlic |
| 1 |
bn |
Watercress leaves |
| 100 |
g |
Beansprouts; (4oz) |
| 100 |
g |
Cooked rice noodles; (4oz) |
| 4 |
|
Shallots; peeled and sliced |
| 1 |
bn |
Freshly chopped coriander |
| 4 |
|
Carrots peeled and grated |
| 1 |
tb |
Light soya sauce |
| 1 |
tb |
Fish sauce |
INSTRUCTIONS
Heat up a wok with a little oil.
While the oil is heating up, season the tiger prawns with a little salt and
pepper and roll them in the egg whites and cornflour and then in the sesame
seeds.
Add the prawns to the hot fat and fry lightly for 3-4 minutes. Turn out
onto a place to rest while you make the rest of the strifry.
Heat the wok up again with a little more oil then start to add the
vegetables to cook. Starting with the shallots, beansprouts, garlic,
carrots, then finally the watercress.
Once all the vegetables are cooking then add the cooked rice noodles witih
the soya sauce and Thai fish sauce.
Turn the stirfry out onto a plate then place the tiger prawns around and
finally sprinkle with freshly snipped coriander.
Converted by MC_Buster.
Per serving: 321 Calories (kcal); 28g Total Fat; (73% calories from fat);
8g Protein; 15g Carbohydrate; 1mg Cholesterol; 7mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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