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Ingredients
Vegetable Stir-Fry with Shrimp
- Ingredients
- 20 grams King prawn (peeled, deveined, tail-on)
- 2 sprigs Thai basil
- 1 Tbsp red Curry paste
- soy sauce
- 1 Lime (juiced)
- 4 Tbsps Peanut oil
- 2 red Bell pepper
- 1 small Zucchini
- 150 grams baby Corn
- 150 grams small button Mushroom
- 1 handful fresh soybean sprout
- 4 scallions
- salt
Rinse and dry the shrimp. Rinse and dry the basil. Remove the leaves and finely chop. Mix the basil with the curry paste, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 tablespoon of oil. Add the shrimp to the marinade, mix well, and set aside.
Rinse, trim, and julienne the peppers. Rinse the summer squash, remove the ends, and halve lengthwise. Thinly slice the halves on a bias. Rinse and drain the corn. Clean and slice the mushrooms. Rinse and drain the sprouts. Rinse, trim, and thinly slice the scallions on a bias.
Heat 2-3 tablespoons of oil in a wok. Add the peppers, corn, and summer squash. Cook for 2-3 minutes, stirring often. Add the mushrooms and scallions and stir fry another 1-2 minutes. Remove the shrimp from the marinade. Remove the vegetables from the wok. Heat the remaining oil in the wok, and stir fry the shrimp for 1-2 minutes. Mix in the vegetables, and toss to combine. Season to taste with salt, lime juice, and soy sauce, and serve.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |