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Baked Prawns and Mungbean Noodles - Kung Op Wun Sen















Low in Saturated Fat, Trans-fat Free, Low Carb


1 pound shrimp
5 each coriander root
1 tablespoon peppercorns
1 each onions
thinly sliced
3 slices ginger
2 tablespoons vegetable oil
1 tablespoon maggi sauce
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon oyster sauce
2 tablespoons soy sauce, light
1 teaspoon sesame oil
1 tablespoon whiskey
2 cups mungbean noodles
soaked and cut into short lengths


Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again.

Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 15435% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 552mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 6%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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