Sweet and Sour Prawns San Choy Bau
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Recipe: #29341
April 12, 2018
Categories: Dinner, Main Dish, Shellfish, Shrimp, Vegetables, Onions, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
"From one of our national supermarkets and a free in store recipe card."
Ingredients
Nutritional
- Serving Size: 1 (405.6 g)
- Calories 454.7
- Total Fat - 7.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 243.5 mg
- Sodium - 1711.5 mg
- Total Carbohydrate - 60 g
- Dietary Fiber - 3.9 g
- Sugars - 1.9 g
- Protein - 34.3 g
- Calcium - 150.9 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step 1
Heat 1 teaspoon of the oil in a large deep frying pan or wok over medium-high heat and add half the prawns and stir-fry for 2 to 3 minutes or until just cooked through and then transfer to a place and cover to keep warm and then repeat with 1 teaspoon of the remaining oil and the remaining prawns.
Step 2
Heat remaining (1/2 tablespoon) in the pan or wok and add capsicum and beans and stir-fry for 2 to 3 minutes or until tender and crisp and then return the prawns to the pan or wok nd add sweet and sour sauce and stir-fry until well combined and the sauce is heated through and then remove from the heat.
Step 3
Heat the rice following packet directions.
Step 4
Divide the lettuce leaves among serving plates and then divide the rice among the lettuce leaves and top with the stir-fry and sprinkle with the shallots.
Tips & Variations
No special items needed.
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