Try this Stir-Fried Crays with Chilli And Black Beans recipe, or contribute your own.
Suggest a better descriptionRemove the tails from the crayfish, reserving the legs and body for a later snack. Remove the intestinal tract. With a cleaver cut each tail into four or file medallions. Heat the wok and add the oil. Add the garlic, lemon grass, ginger, coriander roots and the shallots. Cook over a moderate heat until the shallots are clear. Add the chillies and the black beans. Turn up the heat to full and add the cray sections. Toss these around in the wok for several minutes, making sure each section is covered with the mixture and until the shell has coloured. Add the soy sauce, stir again and place a lid on the wok. Cook for five minutes, stirring once. Check that the cray sections are cooked through and then stir through the lime juice and coriander leaves. Leftovers: Best eaten immediately or cold the same day. Per serving: 66 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 263mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 4 servings | ||
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Calories: 23 | ||
Calories from Fat: 21 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.3mg | 2 % | |
Potassium 10.6mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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