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

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Prep. 5 min

Total 30 min

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

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