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Prawns with Carrot-Ginger Coconut Sauce
Photo: Jonas Ducker

Prawns with Carrot-Ginger Coconut Sauce

12 ingredients Coconut foodista
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Estimated Nutrition (whole recipe, rough)

708
Calories
37g
Protein
43g
Fat
54g
Carbs

Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →
Ingredient Portion assumed kcal
Coconut 1/2 cup shredded (40g) 283
Vegetable 1 tbsp (14g) 120
Shrimp 100g cooked 99
Pea 1/2 cup (72g) 62
Onion 1 medium (110g) 44
Asparagus 6 spears (90g) 27
Carrot 1 medium (61g) 25
Lemon Grass juice of 1 lemon (48ml) 12
Lime juice of 1 lime (44ml) 11
Chili 1 tsp (2.7g) 8
Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Olive 1 large (4g) 4
Ginger 1 tsp grated fresh (2g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Sauce not in our table 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 can 14-ounces coconut milk
  • 2 small carrots carrots
  • 1 inch piece fresh ginger
  • 1 clove garlic
  • 1 serrano pepper serrano pepper
  • 3 tablespoons soy sauce
  • 1 cup fresh parsley
  • 2 limes limes
  • 1 stalk lemongrass
  • 2 tablespoons olive oil
  • 12 prawns prawns (tail on)
  • mixed vegetables (e.g., bell peppers, string beans, asparagus, onions, snap peas) (optional)

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
Recipe sourced from foodista

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