Stir Fried Prawns With Leeks
February 05, 2016
"This is out of my Asian cookbook...enjoy!"
- Serving Size: 1 (172.8 g)
- Calories 164
- Total Fat - 8.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 142.8 mg
- Sodium - 836.1 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 16.2 g
- Calcium - 80.8 mg
- Iron - 1 mg
- Vitamin C - 9.9 mg
- Thiamin - 0 mg
Peel and devein the prawns, leaving the tails intact.
Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then length ways into fine shreds.
Slit open the chili, remove and discard the seeds and cut the flesh into fine shreds.
Cut the ginger into fine shreds.
Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
Add the remaining oil and stir-fry the leeks, chili and ginger over high heat for 40 seconds, then push to one side of the wok.
Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
Add the soy sauce and mirin to the pan.
Mix the chicken broth and cornstarch and pour inches.
Cook on high heat, stirring, until thickened.
Tips & Variations
No special items needed.