2 Serves
20 Mins
In a small bowl, combine the cornflour and 1 tablespoon of soy sauce. Toss the prawns in this mixture and let them marinate for 10 minutes.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
151 µg / 400 µgCalcium
423 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
304 mg / 420 mgPhosphorus
787 mg / 1,250 mgPotassium
2681 mg / 4,700 mgSodium
2057 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
8 g / 28 gSugar
20 g / 50 gSaturated Fat
4 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
107 gAlcohol
0 g
In a separate small bowl, whisk together the rice wine vinegar, the remaining soy sauce, tomato puree, golden caster sugar, and 2 tablespoons of hot water to create the stir-fry sauce.
Heat a wok or large frying pan over high heat and add 1 tablespoon of vegetable oil. Sear the prawns until they are golden and curled, then remove them from the pan and set aside.
Add the remaining oil to the same pan. Stir-fry the peanuts, dried chillies, and water chestnuts for 2 minutes until the peanuts are lightly toasted.
Stir in the ginger and minced garlic, cooking for an additional minute until fragrant.
Return the prawns to the pan, pour in the prepared sauce, and simmer for 2 minutes until the sauce has thickened slightly. Serve immediately with cooked jasmine rice.
13
g112
g22
g
