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2 Serves
25 Mins
Prepare the water spinach by washing it thoroughly and cutting it into 2-3 inch lengths.
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ItalianVitamin K
1105 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
631 µg / 400 µgCalcium
1690 mg / 1,300 mgIron
41 mg / 18 mgMagnesium
978 mg / 420 mgPhosphorus
1538 mg / 1,250 mgPotassium
3860 mg / 4,700 mgSodium
1311 mg / 2,300 mgZinc
10 mg / 11 mgCopper
2 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Using a mortar and pestle, grind the chili peppers, garlic, shallots, and shrimp paste into a smooth, aromatic spice paste.
Heat the cooking oil in a wok over medium-high heat and sauté the prepared spice paste until it becomes fragrant.
Add the tiger prawns to the wok, stirring constantly until they turn opaque and pink.
Toss in the water spinach and a splash of water, seasoning with salt to taste, and stir-fry on high heat for 2-3 minutes until the greens are tender yet crisp.
8
g118
g20
g
