Many people worry about the cholesterol content of prawns which is high compared to other fish, but with a diet high in cholesterol lowering wholegrain carbohydrates, fibre and monounsaturated fats there's no need to deny yourself a serve of prawns every now and again. Served over a bed of silverbeet this dish is a good source of protein and folate. It tastes great, looks great and takes minutes to prepare.
Using your fingers tear the silverbeet from the stalks and into small pieces. In a small cup mix the mustard powder into a paste with a little of the stock and the rice syrup. Once combined add the remaining stock and mix thoroughly. Peel the garlic and cut it into fine slivers.
Heat the oil in a wok and add the garlic and prawns. Cook for 2 - 3 minutes until the prawns turn opaque. Remove from the wok and set aside. Add the silverbeet cook for 3 minutes mixing the stock mixture through as it cooks. Remove from the heat and serve with the garlic prawns on top.
Note: for extra pungency and flavour the olive oil can be substituted with pungent mustard oil when cooking the prawns.
Makes 1 servings
| Prep Time: | 5 mins |
| Cooking Time: | 8 mins |
| Ready in: | 15 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1611 kj |
| Calories | 385 kcal |
| Fat | 20 g |
| Saturated Fat | 2.8 g |
| Total Carbohydrate | 11 g |
| Total Protein | 37.5 g |
| Fibre | 4.7 g |
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