Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

panfried prawns on asian salad




Source of Recipe


weight watchers


List of Ingredients




400g green prawns peeled, tail left intact
2 tbs sweet chilli sauce
4 tbs lime juice
2 tsp fish sauce
1 clove garlic finely chopped
1 bunch baby bok choy washed trimmed and finely shredded
1 small Lebanese cucumber finely sliced
30g snowpea sprouts
¼ cup coriander leaves




Recipe



Preheat a nonstick frypan and lightly coat with cooking spray. Cook the prawns over high heat for 2 minutes or until just cooked through, turning once. Combine the chilli sauce, lime juice, fish sauce and garlic in a small bowl. Mix well and pour over the prawns. Stir to coat the prawns well and cook for 1 minutes longer.

Combine the remaining ingredients and divide between 4 individual serving plates. Top with the prawns and serve with lime wedges.