Three-in-One Steamed Butterfly Garlic Prawns with Eggplant and Ibu Sambal

No ratings

Prep. 5 min

Total 30 min

4 portions

Ingredients

tiger prawns deveined, legs and antenna removed
500 g
garlic cloves peeled
10 g
cooking oil
20 g
oyster sauce
1 ½ tbsp
sugar
1 tsp
light soy sauce
1 ½ tbsp
water
20 g
Chinese rice wine (Shaoxing Hua Tiao)
fresh lemongrass white part only, bruised
2 stalks
eggplant cut in 3 cm length and 1 cm width
200 g
rice
200 g
water
1000 g
garlic crisp for garnish
spring onion chopped, to garnish
1 stalk
bird's eye chilli (chilli padi) sliced, to garnish
3
lime (optional) cut in halves
1

Difficulty

easy

Nutrition per 1 portion

Sodium 975.1 mg

Protein 22.3 g

Calories 1521.8 kJ / 363.7 kcal

Fat 6.9 g

Fibre 2.6 g

Saturated Fat 1.2 g

Carbohydrates 53.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Cook With Varoma 15 Recipes
International

You might also like...

Peach Gum Snow Fungus Dessert

1 h 10 min

Three-in-One Steamed Thai Style Fish and Tofu with Shimeiji Mushrooms

30 min

Ayam Pongteh

30 min

Taiwanese traditional Pork floss

1 h 40 min

Brown Rice Congee

30 min

Onsen Eggs

50 min

Sliced Fish Tofu Soup

2 h 10 min

Sesame Chicken Mee Sua

40 min

Stir Fried Sweet Potato Leaves with Garlic

10 min

Four Heavenly Kings

25 min

All-in-one chicken congee

35 min

Stir-fry Kailan with Oyster Sauce

10 min