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Chinese Prawns Shrimp With Vegetables

Microwaverina's picture
  Unpeeled shrimp 1 Pound (2 Good Cups, 450 Gram, Prawns)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Sherry 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), crushed/ minced
  Chopped onion 15 Milliliter (1 Tablespoon)
  Canned water chestnuts 7 Ounce, drained (1 Scant Cup, 200 Gram)
  Button mushrooms 7 Ounce (3 Cups, 200 Gram)
  Canned whole baby sweetcorn 7 Ounce, drained (Corn, 1 Cup, 200 Gram)
  Canned green beans 4 Ounce, drained (1 Cup, 100 Gram)
  Mung bean sprouts 4 Ounce (1 Cup, 100 Gram)
  Red pepper strips 2 Tablespoon
  Yellow pepper strips 2 Tablespoon

Slit the prawns (shrimp) down the back and remove the blackish veins. Put them in a bowl and stir in the soy sauce, sherry, garlic and onion. Leave to marinate for an hour, stirring occasionally.
Stir in the remaining ingredients, cover with vented cling film (plastic wrap) and cook for 3—4 minutes, stirring once.
Garnish with pepper strips and serve hot with rice.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 875 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 4313.5 mg179.7%

Total Carbohydrates 75 g25.1%

Dietary Fiber 16.1 g64.2%

Sugars 11.8 g

Protein 118 g236.8%

Vitamin A 23.6% Vitamin C 150%

Calcium 33.4% Iron 105.1%

*Based on a 2000 Calorie diet

Chinese Prawns Shrimp With Vegetables Recipe