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malaysian

Prawn Sambal with Long Beans

This stir-fried dish pairs raw prawns, peeled with long beans, cut into 4 cm pieces, sambal chili paste and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Low carb Gluten free Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

54 g Protein
42 g Carbohydrates
33 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g raw prawns, peeled 220 kcal
  • 180g long beans, cut into 4 cm pieces 56 kcal
  • 60g onion, sliced 24 kcal
  • 120g tomato, wedges 22 kcal
  • 45g sambal chili paste 81 kcal
  • 10g tamarind concentrate 7 kcal
  • 8g palm sugar 31 kcal
  • 25g vegetable oil 221 kcal
  • 10g lime juice 3 kcal

Cooking instructions

  1. raw prawns
    Pat prawns dry. Lightly season with salt.
  2. onionsambal chili pastevegetable oil
    Heat oil in a wok over medium-high heat. Saute sambal paste and sliced onion for 2-3 minutes until the oil starts to separate.
  3. long beans
    Add long beans and stir-fry 2 minutes.
  4. raw prawns
    Add prawns and cook 2-3 minutes until they turn pink.
  5. tomatotamarind concentratepalm sugar
    Stir in tamarind concentrate and sugar, then toss in tomato for 1 minute to soften.
  6. Taste and adjust salt; serve immediately.

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