Create a modern Cantonese banquet at home with this vibrant prawn and lap cheong stir-fry.
Ingredients
- 1 tbs peanut oil
- 70g lap cheong (see notes), sliced
- 2cm piece ginger, thinly sliced
- 2 garlic cloves, finely chopped
- 3 spring onions, sliced on the diagonal
- 16 green prawns peeled (tails intact), deveined
- 1 cup (120g) frozen peas, thawed
- 100g snow peas, trimmed
- 2 tbs rice wine
- 2 tbs soy sauce
- 25g snow pea sprouts (see notes)
- Thinly sliced long red chilli, to serve
Method
- Step 1Heat the oil in a wok over medium-high heat. Add the lap cheong and stir-fry for 1-2 minutes until crisp. Remove from wok and set aside.
- Step 2Add the ginger, garlic and spring onion to the wok and stir-fry for 1 minute. Add the prawns and cook for 2-3 minutes until they turn pink. Add the peas, snow peas, rice wine, soy sauce and lap cheong, and stir-fry for a further 1 minute or until vegetables are just tender. Add snow pea sprouts and chilli, then serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1158 kj
Energy
10.4g
Fat Total
2.8g
Saturated Fat
3g
Fibre
30g
Protein
225mg
Cholesterol
1051mg
Sodium
5.2g
Carbs (sugar)
15.2g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 to 6 as part of a banquet.
Lap cheong, or dried Chinese pork sausage is available from Asian grocers and some supermarkets. Snow pea sprouts are the young shoots of snow peas. They are available from Asian grocers.
- Author: Valli Little
- Image credit: Alan Benson
- Publication: delicious.
0