0.0 – 0 reviews • Shellfish Recipes
| Level: |
Intermediate |
| Total: |
1 hr 5 min |
| Prep: |
30 min |
| Inactive: |
30 min |
| Cook: |
5 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
1 hr 5 min |
| Prep: |
30 min |
| Inactive: |
30 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 10 1/2 ounces large prawns, shelled and deveined with tail intact
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon oyster sauce
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red curry powder
- 2 tablespoons vegetable oil
- 1/2 tablespoon fresh grated ginger
- 1/2 tablespoon minced garlic
- 1 tablespoon minced red Asian shallot
- 6 spring onion, cut into 2-inch lengths
- 1 tablespoon water
- 1 long red chili, finely sliced
- Jasmine rice, to serve
Instructions
- In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated.
- Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute.
- Transfer to a serving plate and garnish with sliced red chili.
- Serve with jasmine rice.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
142 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
11 g |
| Cholesterol |
94 mg |
| Sodium |
820 mg |
| Serving Size |
1 of 4 servings |
| Calories |
142 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
11 g |
| Cholesterol |
94 mg |
| Sodium |
820 mg |