Spicy Chilli Prawns

1. Peel the prawn but leave the tail on.

2. Gently try and pull out the black vein using small tweezers.

3. Combine the prawns, curry paste and 1 tablespoon oil and mix well and stand for 10 minutes.

4. Peel wide strips of the lime skin and trim away any white pith and cut into very fine strips.

5. Juice the limes.

6. Heat the remaining oil in a heavy based pan.

7. Cook the prawns in batches until golden and cooked.

8. Remove from pan and transfer to a serving dish.

9. Drizzle with the lime juice and season well with salt and pepper.

10. Scatter the ginger and lime rind over the top.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	29.79 g
Protein	99.2184 g
Carbohydrates	2.1324 g
Energy	689.064 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0891 g
Water	401.9668 g
Aspartic acid	0.025 g
Calcium, Ca	591.92 mg
Fiber, total dietary	0.24 g
Niacin	5.59 mg
Vitamin A, RAE	150 g
Arginine	0.0052 g
Riboflavin	0.7541 mg
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	0.0194 g
Sodium, Na	341.56 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0775 g
Total lipid (fat)	29.79 g
Manganese, Mn	0.0275 mg
Proline	0.0049 g
Fatty acids, total saturated 16:0	2.6676 g
Fatty acids, total saturated 8:0	0.8984 g
Choline, total	328.5104 mg
Sugars, total	0.204 g
Serine	0.0054 g
Fatty acids, total saturated 10:0	1.0064 g
Fatty acids, total saturated 18:0	0.9386 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	0.6192 mg
Selenium, Se	84.084 g
Ash	6.0924 g
Fatty acids, total saturated 18:1 undifferentiated	3.4801 g
Pantothenic acid	0.0244 mg
Phenylalanine	0.0054 g
Copper, Cu	1.2771 mg
Thiamin	0.603 mg
Retinol	150 g
Methionine	0.0016 g
Iron, Fe	7.072 mg
Carbohydrate, by difference	2.1324 g
Phosphorus, P	904.08 mg
Folate, total	76.32 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Alanine	0.0037 g
Cholesterol	250 mg
Valine	0.0088 g
Fatty acids, total saturated 18:2 undifferentiated	0.6146 g
Glycine	0.0052 g
Fatty acids, total saturated 14:0	4.473 g
Zinc, Zn	5.0408 mg
Isoleucine	0.0061 g
Fatty acids, total saturated 12:0	12.7887 g
Fatty acids, total polyunsaturated	1.3037 g
Leucine	0.0089 g
Vitamin A, IU	500 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	76.32 g
Tryptophan	0.0014 g
Vitamin C, total ascorbic acid	0.6 mg
Phytosterols	27.64 mg
Fatty acids, total saturated 6:0	0.0544 g
Tyrosine	0.0024 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	7.2304 g
Fatty acids, total saturated	22.8274 g
Histidine	0.0036 g
Fatty acids, total monounsaturated	3.5593 g
Threonine	0.0043 g
Folate, food	76.32 g
Vitamin E (alpha-tocopherol)	3.5675 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	105.16 mg
Lysine	0.0068 g
Potassium, K	1199.8 mg
Cystine	0.001 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 tablespoons	9.6	2.1324	0.09
Red curry paste	2 tablespoons	445	0	2.5
Vegetable oil	2 tablespoons	234.464	0	27.2
lime	2	0	0	0
green shrimp	500 g	445	0	2.5