2 Serves
30 Mins
Finely mince the garlic, ginger, lemongrass, and chili peppers using a sharp knife and cutting board.
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MexicanVitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
425 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
205 mg / 420 mgPhosphorus
735 mg / 1,250 mgPotassium
1391 mg / 4,700 mgSodium
1566 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
97 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
313 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat a wok over medium heat and sauté the minced aromatics until fragrant.
Add the prawns to the wok, then stir in the dark soy sauce, light soy sauce, sugar, and a pinch of salt. Pour in just enough water to create a light sauce for cooking.
Continue cooking over medium heat until the prawns are opaque and the sauce has thickened to a glaze consistency.
Toss in the fresh Makrut lime leaves, stir once to incorporate, and remove the wok from the heat immediately.
25
g149
g14
g
American
Indian