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Ingredientes
- 100 gm Cooked peeled prawns
- 1 x Egg white
- 1/2 tsp Chinese five spice pwdr
- 1 pch Salt
- 1 tsp Sesame seeds
- 1 Tbsp. Sunflower oil, (1 to 2)
- 2 x Thin slices bread
- 175 gm Straight to wok noodles
- 1 Tbsp. Sunflower oil
- 1 x Onion
- 1 tsp Frzn garlic
- 1 tsp Frzn ginger
- 100 gm Beansprouts
- 100 gm Mangetout
- 175 gm Cooked chicken, shredded
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sweet chilli sauce Spring onion and chilli curls
Direcciones
- 1 For the Prawn Toasts: Place the prawns, egg white, five spice and salt in a mini food processor and whizz till well blended. Heat the sunflower in a large frying pan. Spread the prawn mix onto the bread and sprinkle over the sesame seeds.
- 2 Cut into quarters and cook prawn-side down for 1-2 min on each side till golden. Drain on kitchen paper and keep hot. Heat the oil in a wok.
- 3 Thinly slice the onion. Stirfry the onion over a high heat for 2-3 min till beginning to brown. Add in the garlic, ginger, if using, beansprouts and mangetout and stir-fry for a minute.
- 4 Add in the noodles to the wok with the chicken and soy sauce and cook for 2 min till piping warm. Stir in the sweet chilli sauce and serve with the prawn toasts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 2 servings | |
| Calories 494 | |
| Calories from Fat 238 | 48% |
| Total Fat 26.72g | 33% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 7750mg | 323% |
| Potassium 359mg | 10% |
| Total Carbs 46.62g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.98g | 2% |
| Protein 26.53g | 42% |
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