SERVES 4
INGREDIENTS
2 tablespoons soy sauce
2 garlic cloves, crushed
1 small red chilli, finely sliced
4 x 120g large raw prawns, peeled, deveined, tails intact (females)
4 x 220g large raw prawns, peeled, deveined, tails intact (males)
½ cup fish stock
1 tablespoon oil
2 shallots, cut diagonally into 3cm lengths
1 bunch baby bok choy, halved
METHOD
- Combine soy sauce, garlic, chilli and prawns. Marinate for 30 minutes in the refrigerator.
- Remove prawns from marinade. Reserve 2 tablespoons of the marinade and combine with the stock and set aside.
- Heat the oil in a wok until hot. Add and cook half the prawns until they are coloured, remove from wok. Repeat with the remaining prawns.
- Add shallots and bok choy to wok and stir fry for 1 minute. Return prawns and stock mixture to the wok and cook for 1-2 minutes until the sauce thickens. Serve immediately garnished with extra shallots.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 508.0kJ |
| Protein | 14.4g |
| Fat | 4.7g |
| Glycaemic carbohydrate | 4.5g |
| of which is sugar | 2.1g |
| Fibre | 1.3g |