Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 6 cups diluted coconut milk
- 5 segments garlic, chopped
- 1 small piece onion, sliced thinly
- 1 medium piece ginger, chopped
- 17 pieces fresh rourou leaves, cut into pieces & stalks, chopped or sliced
- 1 cup coconut cream
- 16 medium pieces prawns (or any seafood ), cleaned
- salt to taste
Directions
1. Put diluted coconut milk into a cooking pot.
2. Add garlic, onion and ginger. Cook by constantly stiring to prevent curdling until boiling.
3. When boiling, add rourou in the mixture and stir occasionally just for the leaves and stalks to be covered with coconut milk. Cook for few more minutes until rourou is done and coconut milk is almost dry.
4. Stir in coconut cream. Stir constantly and add prawns until done (prawns change its color from greyish to orange). Cook for a few minutes and add salt to siut your taste.
5. Remove from heat and serve in a bowl.
Category:Fijian Recipes
Category:Fijian Meat Dishes