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Stir-fry Ginger Garlic Prawns
- Oil-Water Spray (page 160)
- 2 tablespoons fat-free chicken stock
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground ginger
- 2 teaspoons crushed garlic
- ¾ teaspoon dried chilli flakes
- 2 tablespoons soft dark brown sugar
- 1 kg green prawns, shelled and deveined
- ½ cup chopped red capsicum
- ¼ cup coriander leaves
- ½ cup basil leaves, torn
- 1 teaspoon lime juice
Spray a non-stick wok with Oil-Water Spray, Place over medium-high
heat. Add stock, ginger, garlic, chilli flakes and sugar and toss.
Cook for 3-4 minutes until sauce becomes slightly syrupy. Add prawns
and capsicum and cook for a further 3-4 minutes, tossing continuously
until prawns turn pink and are cooked.
Remove wok from heat and stir through coriander, basil and lime juice. Serve over rice if desired.
Serves 6
Per serve: Kilojoules: 716 Calories: 171
Fat: 1.2 g Saturated fat: 0.2 g Fibre: 0.6 g
Carbohydrate: 5.2 g Protein: 34.6 g
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