Cantonese Style Prawns With Mango Recipes

PRAWN & MANGO NOODLES

Prawn & mango noodles image

It takes just 15 minutes to throw together this speedy weeknight supper, packed with vibrant flavours and contrasting textures

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 10

Ingredients

225g pack instant rice noodles
1 carrot , peeled and chopped into matchsticks
juice 2 limes
1 tbsp fish sauce
1 red chilli (deseeded if you don't like it too hot), sliced
small pack coriander , chopped
small pack mint , leaves picked and chopped
200g pack mango chunks
220g pack cooked prawns
90g pack salted peanuts , crushed

Steps:

Put the noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 3 mins or according to pack instructions. Drain in a large sieve, rinse with cold water, then drain well. Tip the noodles into a large salad bowl or deep platter and add the carrot.
In a small bowl or jug, mix together the lime juice and the fish sauce. Stir in the chilli and herbs, pour half of the dressing over the noodles and carrot, then toss together.
Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.

Nutrition Facts : Calories 290 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SHRIMP CANTONESE

Shrimp Cantonese image

"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Hot cooked rice

Steps:

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

CANTONESE STYLE PRAWNS WITH MANGO

Cantonese Style Prawns with Mango image

The recipe says it all. The mango season is coming up in India and we all look forward to the Alphonso variety which is arguably the tastiest mango in the world I am told. :)Adapted from the Femina once more. I have a whole collection of the pull outs of the recipe section of this magazine. This recipe can be made with baby corn for vegetarians. Only you will need to add a little vegetable stock to cook the baby corn after sauteeing in a little oil. And no need of marinating the corn add all the marinade ingredients too at the time of cooking.

Provided by Girl from India

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

250 g king prawns
20 g green peppers, cut into medium sized cubes
20 g onions, diced into chunks
3 g gingerroot, minced
10 g garlic, minced
1 green chili, deseeded and chopped (optional)
1/2 teaspoon five-spice powder
1/4 teaspoon black pepper
30 g mangoes, peeled and cut into pcs. (around 1/2 a small ripe mango cut into chunks)
15 ml oil
salt
1 dash soya sauce
1 g sugar
2 spring onions, with the part of the green used too
5 g cornflour

Steps:

Marinate the prawn with the soya sauce, salt to taste as the soya sauce has salt too, pepper powder, a little of the cornflour and 5 spice powder for around 20- 30 mins Heat oil in a wok and when medium hot fry the prawns (lightly as prawn should be juicy and tender) Remove and drain Then saute the ginger, garlic and spring onions.
Stir in the prawn, onion and green pepper.
Add sugar and the rest of the cornflour.
Season to taste if need be.
Stir well and add the mango pcs and toss.
Remove from heat to serve.

Nutrition Facts : Calories 195.9, Fat 8.5, SaturatedFat 1.1, Cholesterol 157.5, Sodium 720.5, Carbohydrate 11.8, Fiber 1.5, Sugar 4.9, Protein 18.2

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