singaporean

Sambal Prawn and Eggplant with Brown Rice

Name: Sambal Prawn and Eggplant with Brown Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 142 g prawns, peeled and deveined; 75 g brown rice (dry); 160 g eggplant, cut into batons; 22 g sambal chili paste; 31 g shallot, sliced; 7 g garlic, minced; 9 g soy sauce; 5 g sugar; 11 g cooking oil; 53 g water

This stir-fried dish pairs prawns, peeled and deveined with brown rice, eggplant, cut into batons and sambal chili paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

88 g Carbohydrates

16 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

142g prawns, peeled and deveined 142 kcal
75g brown rice (dry) 274 kcal
160g eggplant, cut into batons 40 kcal
22g sambal chili paste 40 kcal
31g shallot, sliced 22 kcal
7g garlic, minced 10 kcal
9g soy sauce 6 kcal
5g sugar 19 kcal
11g cooking oil 97 kcal
53g water 0 kcal

Cooking instructions

brown rice (dry)water
Cook the brown rice with water until tender; keep warm.
eggplantcooking oil
Heat half the cooking oil in a wok over medium-high heat. Sear eggplant until browned and softened, 5-7 minutes; set aside.
sambal chili pasteshallotgarliccooking oil
Add remaining oil. Fry shallot, garlic, and sambal chili paste for 30-45 seconds until aromatic.
prawns
Add prawns and stir-fry until they just turn pink.
brown rice (dry)eggplantsoy saucesugarwater
Return eggplant to the wok. Add soy sauce, sugar, and water; toss 1-2 minutes until coated and glossy. Serve with brown rice.