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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein. | 2. Thread the prawns in pairs on 8 small skewers. | 3. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours. | 4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle. | 5. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes. | 6. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy. | 7. Serve hot and garnish with lime wedges and green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tiger	16		raw	-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
peppercorn	5			125.96	0.7817	0.268	13.7127
star anise	1			-	-	-	-
cinnamon	1			-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
ginger	3/4		peeled chopped	1.2	0.2666	0.0273	0.0112
shallot	1		chopped	115.2	26.88	4.0	0.16
water	2	tablespoons		0.0	0.0	0.0	0.0
rice vinegar	2	tablespoons		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
salt				-	-	-	-
pepper				-	-	-	-
lime				-	-	-	-
green onion			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.