Preparation time is 15minutes
Cook time is 2minutes
Total time is 17minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
2
Dressing
- 1teaspoons fresh root ginger, peeled and finely grated
- 1tablespoons lime juice
- 1/2teaspoons soft light brown sugar
- 1tablespoons light soy sauce
- 1/2tablespoons groundnut oil
- 1/4 Chinese cabbage, thinly shredded
- 1 carrot, coarsely grated
- 100grams bean sprouts
- 1/2 small bunch coriander, finely chopped
- 1 spring onion, thinly sliced
- 125grams raw peeled king prawns
- 1teaspoons Chinese five-spice powder
- 1/2tablespoons peanut oil
- 1 lime, wedges (to serve)
Nutrition per serving
720kJ / 172Cal
720 Kilojoules or 172 Calories
8% of daily energy intake*
Protein
15.4grams
Fat
5.4grams
Carbs
15.8grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Toss together the cabbage, carrot, bean sprouts, coriander and spring onion in a large bowl and set aside.
Step 2 of 4
Make the dressing by placing all the ingredients in a screw-top jar, adding the lid and shaking until well combined. Set aside.
Step 3 of 4
Mix together the prawns and Chinese five-spice powder in a bowl until the prawns are well coated. Heat the oil in a wok or frying pan over a medium-high heat, add the prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove from the pan and drain on kitchen paper.
Step 4 of 4
Pour the dressing over the vegetables and toss together, then heap the coleslaw on 2 serving plates. Scatter over the prawns and serve with lime wedges.
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