Egg Plants In Fine Shrimp Sauce Recipe
Servings: 1
Ingredients
- 500 gm egg plants - cut length-wise into halves
- 3 x tomatoes - cut into halves
- 4 x red chillies - halved and seeded
- 2 x green chillies - halved and seeded
- 100 gm shallots
- 2 clv garlic
- 1 tsp Lee Kum Kee shrimp sauce
- 3 Tbsp. chilli paste
- 1 x salt to taste
- 1 dsh pepper
- 2 Tbsp. sugar
- 250 ml water
Directions
- Method:HEAT oil in a wok and fry (B) till aromatic. Add (C) and fry briefly. Add water. When it boils, add (A) and lower the flame and simmer for 15 min. Cook till egg plants are soft and gravy is thick. Dish out and serve.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 887g | |
| Calories 308 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 434mg | 18% |
| Potassium 1996mg | 57% |
| Total Carbs 73.11g | 19% |
| Dietary Fiber 8.0g | 27% |
| Sugars 45.19g | 30% |
| Protein 9.53g | 15% |
