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Suggest a better description1. Heat 1 tbsp of oil in a wok. Stir fry the prawns over a moderate heat for 2 minutes. 2. Spoon the prawns into a dish. Add the rest of the oil to the work and stir fry the white of the onions and the ginger for 30 seconds. 3. Stir in the stock, tomato puree, sherry, vinegar and cayenne pepper. 4. Simmer for 3 minutes. Return the prawns to the pan and continue cooking for a further 3 minutes, stirring frequently. 5. Sprinkle half of the green parts of the onions on the dish and pour into a bowl. Cool and refrigerate for several hours. 6. Serve some rice in the bottom of individual bowls. 7. Spoon the prawns and sauce over the rice and sprinkle with the remaining green onions and sesame seeds, if using. NOTES : Chef:Greg Robinson
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 servings | ||
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Calories: 81 | ||
Calories from Fat: 64 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 58.4mg | 2 % | |
Potassium 98.6mg | 3 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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