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Ingredientes
- 750 gm green prawns
- 1 Tbsp. oil
- 1 x red chilli, very finely minced
- 1 x 5 cm piece ginger, finely grated
- 2 x cloves garlic, crushed
- 1 stalk lemon grass, inner core very finely minced
- 1 x red capsicum, cut into thin slices
- 100 gm snake beans, thinly sliced diagonally
- 1 stalk celery, thinly sliced diagonally
- 4 x eschallots, thinly sliced diagonally
- 1 pch sugar
- 1 Tbsp. fish sauce
- 1/2 x lime, juice of
- 125 ml coconut lowfat milk
- 1/2 c. coriander leaves
- 2 Tbsp. freshly roasted peanuts, roughly minced
Direcciones
- 1. Peel prawns, clean out intestine and set aside. Heat oil in wok and quickly stir-fry the aromatics. Add in prawns and continue stir-frying till they change colour. Remove to a bowl.
- 2. Add in capsicum, beans and celery to wok and stir-fry for 2 min till a little softened. Add in eschallots, sugar, fish sauce. lime juice and coconut lowfat milk and bring to the boil. Return prawns to the wok with coriander leaves and heat through.
- 3. Serve in bowls over steamed rice and sprinkled with peanuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 974g | |
| Calories 1274 | |
| Calories from Fat 446 | 35% |
| Total Fat 50.78g | 63% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.35g | |
| Cholesterol 1140mg | 380% |
| Sodium 2609mg | 109% |
| Potassium 2451mg | 70% |
| Total Carbs 47.29g | 13% |
| Dietary Fiber 22.6g | 75% |
| Sugars 6.85g | 5% |
| Protein 165.58g | 265% |
