Firecracker Prawns With Stir Fried Greens Recipes

FIRECRACKER PRAWNS WITH STIR-FRIED GREENS

Firecracker prawns with stir-fried greens image

Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite. Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt.

Provided by Sunil Vijayakar

Yield Serves 2

Number Of Ingredients 16

Ingredients

1 tsp fennel seeds
2 tsp cumin seeds
4 spring onions, thinly sliced
2 red chillies, finely chopped (remove seeds for less heat)
3 tbsp finely chopped fresh coriander leaves and stalks
2 limes, juice only
2 tbsp oyster sauce
¼ tsp ground star anise
1 tbsp cider vinegar
1 tbsp dark soy sauce
600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen
1 tsp light olive oil
3 pak choi, roughly chopped
1 tsp grated fresh root ginger
1 tbsp light soy sauce
¼ tsp toasted sesame oil

Steps:

Toast the fennel and cumin seeds in a small frying pan for 1-2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
Preheat the grill to its highest setting.
Spread the prawns on a grill rack and grill for 3-4 minutes, or until pink and cooked through. Keep warm.
To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4-5 minutes, or until just wilted. Stir in the sesame oil.
Serve the greens with the prawns immediately.

Nutrition Facts : Calories 334kcal, Carbohydrate 10g, Fat 6g, Fiber 4.5g, Protein 58g, SaturatedFat 1g, Sugar 7g

FIRECRACKER PRAWNS

Firecracker Prawns image

In honor of the Year of the Ox, here is a special shrimp entree from chef Martin Yan, author of Martin Yan's Quick & Easy (Chronicle Books) I got the recipe from our local newspaper, and I haven't tried it yet, but being a number one shellfish fan, I'm sure I will be trying it soon!! It is on the to-do list and moved close to the top, I can guarantee you that!!

Provided by Chef mariajane

Categories < 15 Mins

Time 8m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons cornstarch
3 tablespoons ketchup
1/4 cup chicken broth
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon chili-garlic sauce
1 teaspoon sugar
1 lb medium raw shrimp, peeled and deveined
1 tablespoon vegetable oil
1 fresh jalapeno chile, cut into thin strips
8 small dried red chilies
1 red bell pepper, julienned
1/2 yellow onion, thinly sliced

Steps:

In a bowl, combine marinade ingredients and mix well,. Add shrimp, and stir to coat evenly. Let stand 10 minutes.
In a small bowl, combine sauce ingredients and mix well.
Place a wok over hight heat until hot. add oil, swirling to coat sides of pan, Add fresh and dried chiles; cook, stirring, until dried chiles begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp begin to curl and turn pink, 1 1/2 minutes. Add sauce and bring to a boil. Stir to coat shrimp evenly.
Transfer to a serving plate and serve.

Nutrition Facts : Calories 231.3, Fat 6, SaturatedFat 0.9, Cholesterol 172.5, Sodium 601.5, Carbohydrate 19.2, Fiber 2.2, Sugar 11.5, Protein 26.1

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