Prawn and vegetable chopsuey

Name: Prawn and vegetable chopsuey
Yield: 2
Ingredients: 400g medium sized prawns; 1 egg white; 5 tbsp cornflour; 2 tbsp chopped garlic; 100g carrot cut into slices; 100g each of boiled cauliflower and broccoli florets; 125g each of Chinese cabbage and buk choy; 25g each of baby corn, water chestnuts and button mushrooms; 2 MAGGI chicken seasoning cubes

Preparation time : 20 mins
Serves : 4

Ingredients

400g medium sized prawns
1 egg white
5 tbsp cornflour
2 tbsp chopped garlic
100g carrot cut into slices
100g each of boiled cauliflower and broccoli florets
125g each of Chinese cabbage and buk choy
25g each of baby corn, water chestnuts and button mushrooms
2 MAGGI chicken seasoning cubes

Method

Step 1

Wash and clean the prawns. Season with salt and pepper. Dip the prawns into the egg white and coat with corn flour. Deep fry and keep aside.

Step 2

Bring the water to boil in a pot add the vegetables and boil for a further 2- 3 minutes. Take off the fire and strain the vegetables.

Step 3

Heat 2 -3 tbsp of oil in a wok. Slightly temper the garlic. Add the boiled vegetables, 1 cup of water and MAGGI Jumbo Chicken Cubes. Stir well. Add sugar and salt to taste. Stir in oyster sauce and bring to boil.

Step 4

Add corn flour dissolved in a little water to the dish and cook until thickened. Add the fried prawns. Stir and take off the fire. Serve warm.

Done

Nutritional Information (Per Serving)

Good to know:-

Prawn & vegetable chopsuey is a good combination of protein, vitamins, minerals & fiber.

Good to remember:-

It is important to have 5 vegetables and fruits a day. Portion size should be 80gs .

Energy (Kcal) 178.6

Carbohydrate (g) 17.06

Protein (g) 22.93

Fat (g) 2.16