with Spring Onion
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired Asian BBQ veggies with tasty prawn? Delish! *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Green beans
1 packet
Spring onion
1 sprig
Broccoli & Carrot Mix
1 packet
Asian bbq seasoning
1 sachet
Ginger paste
1 packet
Boiling water
2.5 cup
Oyster sauce
1 packet
Vinegar
1 tsp
Peeled prawns
1 packet
Chilli flakes
pinch
• Boil the kettle. • Trim and roughly chop green beans. • Thinly slice spring onion.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix and green beans, tossing, until tender, 6-7 minutes. • Add Asian BBQ seasoning and ginger paste and cook, stirring, until fragrant, 1 minute. • Stir in the boiling water, oyster sauce and the vinegar and bring to the boil. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Once soup is boiling, In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with pepper.
• Divide prawn and veggie soup between bowls. • Top with spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!
718
kJ
Energy (kJ)
172
kcal
Calories
2.9
g
Fat
0.8
g
of which saturates
19.3
g
Carbohydrate
14.2
g
of which sugars
5.2
g
Dietary Fibre
17
g
Protein
2627
mg
Sodium
