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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons black bean paste |
||
| Calories 215 | ||
| Calories from Fat 76 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 244mg | 81% | |
| Sodium 469mg | 19% | |
| Potassium 321mg | 9% | |
| Total Carbohydrate 7.3g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 5.7g | ||
| Protein 26.8g | 53% | |
Menus using this recipe:
Singapore Chilli Prawns (Shrimp)
By: Jewelies
Sep 22, 2005
I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away.
SERVES 4
Ingredients
- 2 tablespoons oil
- 500 g green prawns (uncooked)
- 1 teaspoon ginger, minced
- 2 teaspoons garlic, minced
- 2 teaspoons black bean paste
- 1 tablespoon chili, minced
- 1/4 cup ketchup
- 1 tablespoon malt vinegar
- 2 teaspoons brown sugar
- chives (to garnish)
Directions
1
Heat oil and stir fry prawns until they change colour.2
Remove to a plate.3
Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.4
Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.5
Sprinkle with chives and serve with rice.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: tndang
On Apr 20, 2008
didnt have black bean paste so i used the black bean sauce.. still tastes great!
From: Jaudon
On Apr 18, 2008
This is really good! It is similar to Chinese sweet and sour sauces. I used a lot of fresh ginger and garlic, and Korean bean paste, but followed the directions otherwise. I served it with soba noodles and steamed edamame. Thanks for the great recipe Jewelies!
From: Peter J
On Dec 12, 2007
Mmmm these were wonderful! Because I was cooking for myself I used the full amount of sauce with half the prawns, but then when returning the prawns to the wok also included some bok choy and chinese noodles (which I'd cooked) and it all went wonderfully with the sauce.
From: ellie_
On Oct 6, 2005
Delicious — dh said we should have this every week! And so easy and fast too — what more can you ask for! The subsitution I made was using cider vinegar (instead of malt vinegar) and white sugar (out of brown sugar). I also only used one jalapeno for the chili which was still hot and spicy enough for us. Thanks for sharing this keeper!
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