PRAWN AND VEGETABLE CHOPSUEY

  • Preparation time : 20 mins
  • Serves : 4

ingredients icon 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

ingredients icon 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

ingredients iconNutritional 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

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