Ginger prawn oriental broth

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olive magazine

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Recipe by olive magazine

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1. Put the stock, ginger and rice wine or sherry in a pan and bring to a simmer. Cook the veg in the broth until just tender.
2. Add the prawns and cook until pink. Divide between 2 bowls, scatter with the herbs and season with soy sauce.

Per serving

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26 g

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Ingredients

• vegetable stock or chicken stock, fresh, cube or concentrate made up to 500ml
• a small chunk root ginger , peeled and thinly sliced
• 1 tbsp rice wine or dry sherry
• 200g mixed vegetables such as mange tout , sugar snaps, baby corn, green beans, baby carrots
• 10-12 large, raw prawns , peeled
• a small handful of coriander and/or mint leaves
• soy sauce for seasoning

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 mins

Ingredients

• vegetable stock or chicken stock, fresh, cube or concentrate made up to 500ml
• a small chunk root ginger , peeled and thinly sliced
• 1 tbsp rice wine or dry sherry
• 200g mixed vegetables such as mange tout , sugar snaps, baby corn, green beans, baby carrots
• 10-12 large, raw prawns , peeled
• a small handful of coriander and/or mint leaves
• soy sauce for seasoning

Per serving

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26 g

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