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Chilli Prawns
- 2 cups tomato sauce
- 2 tablespoons Chinese cooking wine*
- ½ cup chopped spring onions
- 2 tablespoons Splenda*
- 3-4 teaspoons hot chilli paste
- 3 teaspoons crushed garlic
- 1 tablespoon grated ginger
- 2 tablespoons lime juice
- 1½ kg green prawns, shelled and deveined
Combine tomato sauce, wine, spring onions and Splenda and set aside.
Cook chilli paste, garlic and ginger in a wok over Iow heat. Add tomatomixture, stir through and simmer for 2-3 minutes, stirring occasionally.
Add prawns a small batch at a time, and simmer. Remove each batch when cooked and keep warm while other prawns are cooking. Serve with rice.
Serves 8
Per serve: Kilojoules: 1006 Calories: 240
Fat: 1.4 g Saturated fat: 0.2 g Fibre: 1.7 g
Carbohydrate: 16.7 g Protein: 39.5 g
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