Chinese - style
Family
Second course
Prawn & Vegetable Chopsuey
30 Min
Intermediate
400 g
Prawns
1 Medium
Egg
5 tbsp
Cornflour
2 tbsp
Chopped Garlic
100 g
Carrots
50 g
Cauliflowe
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
339.88 kcal
Carbohydrates
29.01 g
Protein
28.95 g
Fats
4.55 g
Sodium
2999.23 mg
Potassium
589.12 mg
Information per serving
Instructions
30 Minutes
1st Step
3 Min
Wash and clean the prawns. Season with salt and pepper.
2nd Step
2 Min
Dip the prawns into the egg white and coat with corn flour.
3rd Step
3 Min
Deep fry and keep aside.
4th Step
3 Min
Bring the water to boil in a pot add the vegetables and boil for a further 2-3 minutes.
5th Step
2 Min
Take off the fire and strain the vegetables.
6th Step
3 Min
Heat 2-3 tbsp of oil in a wok. Slightly temper the garlic.
7th Step
5 Min
Add the boiled vegetables, 1 cup of water and MAGGI Jumbo Chicken Cubes.Stir well.
8th Step
1 Min
Add sugar and salt to taste.
9th Step
2 Min
Stir in oyster sauce and bring to boil.
10th Step
2 Min
Add cornflour dissolved in a little water to the dish and cook until thickened.
11th Step
2 Min
Add the fried prawns. Stir and take off the fire.
12th Step
2 Min
Serve warm.
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