Ingredients
- 1kg green banana prawns, peeled, deveined
- 1 1/2 tablespoons peanut oil
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 100g bean shoots
- 227g can sliced water chestnuts
- 150g baby spinach leaves
- 2 tablespoons Maggi oyster sauce
- Rice noodles, to serve
Method
- Step 1Combine the prawns, oil, garlic and ginger in a bowl. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- Step 2Heat a wok over a high heat. In batches, stir-fry the prawns for 1-2 minutes or until prawns turn pink.
- Step 3Return all the prawns to the wok. Add the bean shoots and water chestnuts, stir-fry for 1 minute. Add the spinach and oyster sauce and toss until combined and spinach has just wilted. Serve with cooked rice noodles.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1059 kj
Energy
8g
Fat Total
2g
Saturated Fat
3g
Fibre
38g
Protein
253mg
Cholesterol
1040.71mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
These flavours work great with any seafood. Try chopped ling or perch.
- Author: Kerrie Sun
- Image credit: Alan Benson
- Publication: Fresh Living
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