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Judith Gollatz-Morgan
Stir-fry of asparagus and prawns
Stir-fry of asparagus, shrimp, red pepper, spring onion, garlic, ginger and noodles.
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Ingredients
Directions
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Peel the shrimps and remove the intestinal tract. Cook the pasta according to the instructions on the package.
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Meanwhile, bring a pot of water to the boil.
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Cut 2 cm from the bottom of the asparagus. Cut the asparagus into 3 cm pieces. Cook 2 min. Scoop out of the water.
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Cut the stalk of 1 red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
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Peel and grate the ginger and finely chop the garlic. Heat the oil in a stirring stir fry the ginger, pepper and garlic 10 sec.
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Add the prawns and stir-fry 2 min. Cut the spring onion into slanting pieces.
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Add the ketchup, soy sauce, caster sugar and lime juice and warm for another 2 minutes. If necessary, season with salt.
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Divide the noodles over plates, scoop the asparagus and shrimps and sprinkle with the spring onions.
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Nutrition
450Calories
Sodium34% DV815mg
Fat14% DV9g
Protein46% DV23g
Carbs22% DV65g
Fiber20% DV5g
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