Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons fish sauce (Save 1 tbs fish sauce for lemongrass and chilli paste)
- 150grams green beans, trimmed and halved lengthways
- 1 carrot, sliced into thin rounds
- 2 long red chilli, finely sliced (Save 1 long red chilli chopped for lemongrass and chilli paste)
- 150grams snowpeas, trimmed
- 6 spring onions, trimmed and sliced into 3 cm lengths (Save 2 spring onions trimmed and chopped)
- 1 lime, cut into wedges (optional, to serve)
- 10 dried shiitake mushrooms, soaked in 1 1/2 cups hot water for 20 minutes
- 3teaspoons Ayam Light soy sauce
- 1tablespoons peanut oil
- 2 stalk lemongrass, trimmed and finely chopped (Save 1 stalk lemongrass trimmed and finely chopped)
- 4 clove garlic, finely chopped (Save 2 cloves garlic chopped for lemongrass and chilli paste)
- 4 barbecue pork chops, trimmed of fat
Nutrition per serving
2620kJ / 625Cal
2620 Kilojoules or 625 Calories
30% of daily energy intake*
Protein
47.0grams
Fat
32.5grams
Carbs
34.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Process prawns in a food processor until a paste forms. Add mince, onion, chestnuts, ginger, egg white, soy sauce, sesame oil and sugar. Pulse to combine.
Step 2 of 3
Cut 2 rounds from each bread slice using a 5cm-round cutter. Place onto a tray. Spread with prawn mixture. Place sesame seeds onto a plate and press rounds, prawn-side down, into the seeds to coat.
Step 3 of 3
Heat oil in a deep saucepan over medium-high heat. Carefully lower rounds, in batches, into hot oil. Cook for 2-3 minutes, turning, until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.
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