Prawn San Choy Bau
These light and tasty prawn parcels wrapped with lots of crunchy vegetables will quickly become a fun family favourite.
Cook time: 20 minutes
· 360g fresh garlic prawns (2 packets), tails removed
· 150g vermicelli noodles
· 2 tbsp olive oil
· 1 onion, finely chopped
· 2 tsp ginger, minced
· 2 tsp garlic, minced
· 200g mushrooms, finely chopped
· 1 capsicum, deseeded, finely chopped
· 1 tb tamari
· ½ lemon, freshly juiced. Extra for garnish
· Iceberg lettuce leaves
· 1 carrot, julienned
· ½ cup peanuts, roughly chopped
Step 1: Prepare the rice noodles according to packet instructions. Set aside
Step 2: Heat a large fry-pan or wok on medium-high heat, heat one tablespoon of oil and stir fry the onions and ginger until translucent, roughly 2-3 minutes. Add the mushrooms, capsicum and tamari and cook for a further 3 minutes.
Step 3: Turn down the heat and gently fold through the cooked noodles and add the lemon juice, gently stirring until well-combined. Remove noodle mixture into a large bowl and set aside.
Step 4: In the same pan or wok, turn up the heat to medium, heat the remaining tablespoon of oil and stir fry the prawns for 2 minutes, or until are prawns are cooked through. Turn of the heat and set aside.
Step 5: To serve, spoon noodle mixture into individual lettuce cups, top with prawns and garnish carrots, chopped nuts, and freshly squeezed lemon.
Per serve: 1060kJ; 23g protein; 9g fat (1.5g saturated fat); 15g carbs (5g sugar); 4.8g fibre; 375mg sodium
- High fibre
- High protein
- Low saturated fat
- 2 serves of vegetables
- Date June 22, 2021
- Tags Summer, What's NEW