SWEET & SOUR PRAWNS WITH KONJAC NOODLES
17th January 2022
Category
Classical & MKD Recipes
Fat: 23.75g Protein: 13.59g CHO: 4.55g Kcal: 286 MKD
4.55g CHO
Notes
Mo’s tip: You can adjust the amount of chilli to taste. It will need at least 0.5g but not more than 1g.
By using the same pan, the noodles / rice will take up any residue which will enhance the flavour of the noodles.
ALLERGENS: Shellfish, soy, sesame
Ingredients
- 73g King prawns- raw
- 3g Cornflour
- 1g Chilli powder
- 2g Ginger
- 20g Vegetable oil
- 3g Tomato puree
- 6g Soy sauce – AMOY LIGHT
- 3g Sesame oil
- 5g Lime juice
- 15g Spring onions
- 100g Noodles or rice – KONJAC BETTER THAN (or brand of your choice)
- You will also need 10g of white wine vinegar, a few drops of liquid sweetener and 2g GIA garlic paste.
Instructions
- First prepare the noodles / rice as instructed on the packet then set aside with the soy sauce and sesame oil.
- If you are using frozen king prawns, defrost them before weighing.
- Finely shred the ginger.
- Mix the Gia garlic paste with the ginger, chilli powder and 5g of the oil, add the prawns and leave to marinate for 10 minutes.
- Mix the cornflour with the white wine vinegar, liquid sweetener and tomato puree.
- Heat the remaining oil in a small frying pan and stir fry the chopped spring onions for 1 minute, add the prawns and stir fry for 3 minutes.
- Add the cornflour mixture and cook for 1 minute, then sprinkle over the lime juice, place in a serving dish and keep warm.
- Add the prepared noodles / rice to the same pan on a high heat, add the sesame oil and soy sauce, stir fry for 2 minutes.
- Serve the prawns with the noodles / rice.
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