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Ingredients
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7 tablespoons vegetable oil
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1 ¾ pounds shell-on prawns, deveined and patted dry
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¼ cup finely chopped spring onions
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1 (4 inch) piece fresh ginger, finely chopped
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2 tablespoons chicken stock
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2 tablespoons white sugar
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1 tablespoon rice wine
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2 teaspoons soy sauce
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1 teaspoon chicken bouillon granules, or to taste
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¼ teaspoon salt
Directions
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Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
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Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
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Arrange prawns on a serving plate; pour sauce on top.
Nutrition Facts (per serving)
269 | Calories |
17g | Fat |
6g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 269 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 14% |
Cholesterol 202mg | 67% |
Sodium 505mg | 22% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 4g | |
Protein 22g | 44% |
Vitamin C 3mg | 4% |
Calcium 45mg | 3% |
Iron 3mg | 18% |
Potassium 221mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.