Prawn & Vegetable Chopsuey
30Min
Intermediate
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
400
g
Prawns
1
Medium
Egg
5
tbsp
Cornflour
2
tbsp
Chopped Garlic
100
g
Carrots
50
g
Cauliflower, raw
50
g
Broccoli
125
g
Chinese Cabbage
8
g
Baby corn
8
g
Water chestnuts
8
g
Button Mushrooms
100
g
Bell pepper
4
tbsp
Oyster sauce
1
cup
Water
2
cubes
MAGGI Jumbo Chicken cube
100
g
Vegetable oil, palm kernel
10
g
Sugar
10
g
Salt, table
10
g
Black Pepper
.
Nutrition Value
Energy
198.15 kcal
Protein
27.24 g
Potassium
546.87 mg
Carbohydrates
21.7 g
Fiber
2.29 g
Sodium
1612.06 mg
Fats
3.54 g
Information per serving
Instructions
30 Minutes
-
1st Step
3 MinWash and clean the prawns. Season with salt and pepper. -
2nd Step
2 MinDip the prawns into the egg white and coat with corn flour. -
3rd Step
3 MinDeep fry and keep aside. -
4th Step
3 MinBring the water to boil in a pot add the vegetables and boil for a further 2-3 minutes. -
5th Step
2 MinTake off the fire and strain the vegetables. -
6th Step
3 MinHeat 2-3 tbsp of oil in a wok. Slightly temper the garlic. -
7th Step
5 MinAdd the boiled vegetables, 1 cup of water and MAGGI Jumbo Chicken Cubes.Stir well. -
8th Step
1 MinAdd sugar and salt to taste. -
9th Step
2 MinStir in oyster sauce and bring to boil. -
10th Step
2 MinAdd cornflour dissolved in a little water to the dish and cook until thickened. -
11th Step
2 MinAdd the fried prawns. Stir and take off the fire. -
12th Step
2 MinServe warm.
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