Get out the chopsticks and dive into a bowl of bok choy and sticky prawns coated in sesame seeds.
Ingredients
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons kecap manis (Indonesian sweet soy)
- 1 teaspoon finely grated fresh ginger
- 1 lime, rind finely grated, juiced
- 20 medium green prawns, peeled, deveined, leaving tails intact
- 1 large bunch bok choy, halved lengthways, washed
- 2 teaspoons Masterfoods sesame seeds
- 1 tablespoon Crisco peanut oil
Method
- Step 1Combine the fish sauce, honey, kecap manis, ginger, lime rind and juice in a glass bowl. Add the prawns and coat. Set aside for 20 minutes.
- Step 2Meanwhile, separate the bok choy leaves from the stem section. Cut the stem section in half lengthways. Heat a wok or large deep frying pan over a medium-high heat. Add the sesame seeds and cook for 1-2 minutes until golden. Remove and set aside.
- Step 3Heat 2 teaspoons oil and heat over a high heat. Add the stems. Stir-fry for 4 minutes. Add the leaves and stirfry for 1-2 minutes or until tender. Transfer to a platter. Cover with foil.
- Step 4Remove the prawns from the marinade. Heat the remaining oil in the wok over a high heat. Add the prawns and cook, for 2 minutes each side or until golden. Add the marinade and cook for 1-2 minutes or until reduces slightly. Spoon the prawns and sauce over the bok choy and scatter with sesame seeds.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1037 kj
Energy
7g
Fat Total
1g
Saturated Fat
2g
Fibre
38g
Protein
248mg
Cholesterol
1805.89mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Ian Wallace
- Publication: Fresh Living
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