Ingredients
- 2 1/2 tablespoons peanut oil
- 1kg green king prawns, peeled, tails intact, deveined
- 1 tablespoon brown sugar
- 4 green onions, cut into 5cm pieces
- 1 bunch asparagus, trimmed, halved crossways
- 1 bunch choy sum, trimmed, stems chopped, leaves separated
- 2 garlic cloves, finely chopped
- steamed jasmine rice, to serve
Satay and coconut cream stir-fry sauce
- 1/2 cup satay sauce
- 1/4 cup coconut cream
- 2 teaspoons kecap manis or soy sauce
Method
- Step 1Make sauce: Place satay sauce, coconut cream and kecap manis in a bowl or jug. Whisk with a fork until well combined.
- Step 2Heat a wok over high heat until hot. Add 1 1/2 tablespoons oil and swirl to coat. Add prawns and sprinkle with sugar. Stir-fry for 1 to 2 minutes or until prawns turn pink. Transfer to a plate.
- Step 3Add remaining 1 tablespoon oil to wok. Add green onions, asparagus, choy sum stems and garlic. Stir-fry for 1 minute or until asparagus is just tender.
- Step 4Return prawns to wok. Add choy sum leaves and sauce. Stir-fry for 2 minutes or until heated through. Spoon over rice and serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1825 kj
Energy
24g
Fat Total
8g
Saturated Fat
4g
Fibre
40g
Protein
268mg
Cholesterol
1042.77mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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