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Chargrilled Tiger Prawns with Crunchy Nut Dressing, Egg Fried Rice and Mango Salsa
Chargrilled prawns served with nut-dressed egg fried rice and a fresh mango salsa.
Seafood
High Protein
Mango
Prawns
Fried Rice
Estimated Nutrition
Calories
1045.6
kcal / serving
1045.6 kcal total
Carbs
127.8
g
per serving
127.8 g total
Fat
42.4
g
per serving
42.4 g total
Protein
38.2
g
per serving
38.2 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
12
g
Caster Sugar
1 tbsp
CondimentsSauces
30
ml
Soy Sauce
2 tbsp
10
ml
Soy Sauce
2 tsp
Dairy
1
piece
Egg
Beaten, free-range
Fruits
1
piece
Lime
Juice only
0.5
piece
Mango
Peeled and sliced into 1cm cubes
0.5
piece
Lime
Juice only
GrainsCereals
250
g
Jasmine Rice
Cooked
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
30
g
Cashew Nuts
Crushed
1
handful
Mint
Chopped
1
handful
Coriander
Chopped
1
tbsp
Parsley
Chopped
1
tbsp
Coriander
Chopped
2
tbsp
Basil
Chopped
2
tbsp
Mint
Chopped
OilsFats
10
ml
Olive Oil
2 tsp
30
ml
Vegetable Oil
2 tbsp
Other
10
ml
Honey
2 tsp
Seafood
4
piece
Tiger Prawns
Vegetables
30
g
Root Ginger
Peeled
1
piece
Spring Onion
Chopped
2
piece
Spring Onion
Roughly chopped
Method
1
Rub the prawns in oil and season with salt and pepper.
2
Fry prawns in a smoking hot griddle pan for three minutes until cooked.
3
Place soy sauce, lime juice, and sugar in a small saucepan.
4
Squeeze ginger juice through a clean cloth into the saucepan.
5
Cook the mixture over medium heat for five minutes.
6
Stir in the cashews, spring onion, mint, and coriander, then set aside in a bowl.
7
Heat oil in a wok and cook spring onions for three minutes before adding cooked rice for one minute.
8
Add the beaten egg to the wok and stir quickly.
9
Mix in the remaining fried rice ingredients and combine well.
10
Press the rice into a small oiled bowl and unmold onto a serving plate.
11
Mix all mango salsa ingredients together in a small bowl.
12
Serve prawns and rice topped with dressing with salsa on the side.