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Ingredientes
- 14 x Raw shelled tiger prawns
- 80 gm Sesame seeds, (3oz)
- 2 x Egg whites mixed with 2 tsp cornflour
- 1 Tbsp. Sunflower oil
- 2 x Cloves crushed garlic
- 1 bn Watercress leaves
- 100 gm Beansprouts, (4oz)
- 100 gm Cooked rice noodles, (4oz)
- 4 x Shallots, peeled and sliced
- 1 bn Freshly minced coriander
- 4 x Carrots peeled and grated
- 1 Tbsp. Light soya sauce
- 1 Tbsp. Fish sauce
Direcciones
- 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 in the prawns to the warm fat and fry lightly for 3-4 min. 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 in the vegetables to cook. Starting with the shallots, beansprouts, garlic, carrots, then finally the watercress.
- Once all the vegetables are cooking then add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 2 servings | |
| Calories 769 | |
| Calories from Fat 485 | 63% |
| Total Fat 54.55g | 68% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1327mg | 55% |
| Potassium 922mg | 26% |
| Total Carbs 75.28g | 20% |
| Dietary Fiber 20.8g | 69% |
| Sugars 5.62g | 4% |
| Protein 8.69g | 14% |
