* Exported from MasterCook *

SINGAPORE PRAWNS IN SHELL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Asian
Seafood Shellfish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g lg raw tiger prawns -- 1lb
3 tbsp peanut oil
2 spring onions -- cut in short lengths
2 red chili peppers -- sliced
1 tbsp grated ginger root
2 tsp chopped garlic -- very fine
2 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp splenda
2 tsp oriental sesame oil

When eating prawns, tackle them with the fingers as they do in Singapore

Make a small incision in each prawn just above tail segment and snip dark vein. From just below the head find other end of vein and carefully draw out whole length. Wash prawns, leaving entire shell on. Dry on paper towels.
Heat wok, add peanut oil, When oil is very hot, add prawns and stir-fry on high heat until they change colour. Add spring onions, chilies, ginger and garlic arid fry for 30 seconds. Add remaining ingredients and bring to the boil, turning prawns in the sauce constantly for 1 minute. Serve at once.

Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












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Per Serving (excluding unknown items): 237 Calories; 13g Fat (52.9% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 193mg Cholesterol; 739mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 26456 0 0 0 0 0 0 1396 0 1356