Garlic Prawns in Just 3 Steps! Recipe

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3 votes | 1480 views

I learnt this dish from my late uncle who was a fabulous cook. I used to watch him in the kitchen & he was one of those who had inspired me to cook well.


This is a relatively simple dish, great for those busy professionals or those who hardly step into the kitchen. It's as easy as ABC. Best part, it's healthy cause you won't need any cooking oil.

Prep time:
Cook time:
Servings: 3
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Ingredients

Cost per serving $0.46 view details
  • 12 Medium/Large Prawns
  • 2 tsp Minced garlic
  • 1 Chilli (optional)
  • ½ tsp Seasame oil
  • ½ tsp Soya sauce

Directions

  1. Devein prawns by making a slit at the back & removing the veins. Rinse thoroughly.
  2. (Optional) Cut away the 2 ends of the chilli & make a slit to remove seeds. Shred the chilli.
  3. Heat & place prawns on wok. When the shellfish turn slightly pink, flip them over.
  4. Add remaining ingredients when prawns are half-cooked. Stir-fry till prawns are pink & you're ready to eat!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 30g
Recipe makes 3 servings
Calories 33  
Calories from Fat 4 12%
Total Fat 0.49g 1%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 92mg 4%
Potassium 60mg 2%
Total Carbs 0.86g 0%
Dietary Fiber 0.0g 0%
Sugars 0.03g 0%
Protein 5.85g 9%
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Reviews

  • Jane Evans Bonacci
    My favorite kind of recipe - a few high quality ingredients that quickly cook for an instant dinner!
    I've cooked/tasted this recipe!
    • Alison L. Wiebe
      Wow! This looks to be so quick and easy! Can't wait to try. Hah! Tomorrow, as I have prawns in the freezer!
      1 reply
      • Blackswan
        November 18, 2010
        Thks, Alison! I've another quick & easy one - Delicious Ham & Mushroom Steamed Fish. Appreciate if you could vote for me & you can also stand a chance to win Samsung Microwave Oven!! http://wildfireapp.com/website/6/contests/55456/voteable_entries/11001917?ogn=website&order=recency. I thank you in advance!

      Comments

      • Blackswan
        August 16, 2010
        Thanks for your comments, Jane! Looking fwd to sharing :)

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