Ingredients
- 8 green coral lettuce leaves, washed, dried
- 2 tablespoons vegetable oil
- 100g shiitake mushrooms, shallow cross cut in cap of each mushroom
- 5 green shallots, ends trimmed, thinly sliced
- 5cm-piece fresh ginger, peeled, finely chopped
- 600g green king prawns, peeled, deveined, cut into 1cm pieces
- 250g cleaned squid hoods, cut into 1cm squares
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon ground pepper
- 1/2 cup loosely packed fresh coriander leaves
Method
- Step 1Wrap lettuce in damp paper towel and place in the fridge until required.
- Step 2Heat the oil in a wok over a medium heat until smoking. Add mushrooms, shallots and ginger and stir-fry for 1 minute. Add the prawn and squid, and stir-fry for 4 minutes or until the prawns change colour and the squid is tender. Add the oyster sauce, soy sauce and pepper, and stir-fry until just combined. Remove from heat. Add the coriander and gently toss to combine.
- Step 3Place lettuce in serving bowls. Top with seafood mixture and serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
692 kj
Energy
6g
Fat Total
1g
Saturated Fat
1g
Fibre
19g
Protein
138mg
Cholesterol
696.85mg
Sodium
1g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare the lettuce leaves (step 1) up to 1 day ahead. Continue from step 2, 15 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Chris Chen
- Publication: Australian Good Taste
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