Three-in-One Steamed Butterfly Garlic Prawns with Eggplant and Ibu Sambal

No ratings

Prep. 5min

Total 30min

4 portions

Ingredients

tiger prawns deveined, legs and antenna removed
500 g
garlic cloves peeled
10 g
cooking oil
20 g
oyster sauce
1 ½ tbsp
sugar
1 tsp
light soy sauce
1 ½ tbsp
water
20 g
Chinese rice wine (Shaoxing Hua Tiao)
fresh lemongrass white part only, bruised
2 stalks
eggplant cut in 3 cm length and 1 cm width
200 g
rice
200 g
water
1000 g
garlic crisp for garnish
spring onion chopped, to garnish
1 stalk
bird's eye chilli (chilli padi) sliced, to garnish
3
lime (optional) cut in halves
1

Difficulty

easy

Nutrition per 1 portion

Sodium 975.1 mg

Protein 22.3 g

Calories 1521.8 kJ / 363.7 kcal

Fat 6.9 g

Fibre 2.6 g

Saturated Fat 1.2 g

Carbohydrates 53.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cook With Varoma 15 Recipes
International

You might also like...

Coconut Bao with Prawns

1 h 40min

Tomato and Bacon Spaghetti

35min

Chicago-Style Deep Dish Pizza

2 h 50min

Garden Green Crêpes

1 h 15min

Ginisang ampalaya (Sautéed bitter gourd)

20min

Pinakbet

15min

Beetroot Falafel with Tomato Pomegranate Salad

12 h 45min

Fusilli with Pesto, Green Beans and Potato - Pasta alla genovese

45min

Loaded Potato Soup

30min

"Marry Me" Chicken Pasta

30min

Caramelised leek and feta tart (TM6, Maria Stuart)

2 h 25min

Tuscan White Bean Stew

1 h

Show all

Show all