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Main course · Vietnamese

Tom Xao Bong Cai (Prawn and Broccoli Stir-Fry)

20 min Serves 4 ~418 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g raw king prawns, peeled and deveined
  • 300 g broccoli, cut into florets
  • 2 garlic cloves
  • 15 g fresh ginger
  • 2 tbsp fish sauce
  • 1 tsp caster sugar
  • 320 g jasmine rice

Nutrition (per serving)

Calories
418 kcal
Protein
29.6 g
Carbohydrate
68 g
of which sugars
2.9 g
Fat
1.7 g
of which saturates
0.5 g
Fibre
3.1 g
Salt
2.40 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Blanch the broccoli florets in boiling water for 2 minutes, then drain.

  3. 3

    Heat a little oil in a wok over a high heat and stir-fry the garlic and ginger for 30 seconds.

  4. 4

    Add the prawns and broccoli and stir-fry for 3-4 minutes until the prawns are pink and cooked through.

  5. 5

    Stir in the fish sauce and sugar and serve with the rice.

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