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Prawns in Peanut Soup

lola

"This Filipino quick prawn dish is is very easy to prepare and yet is full of flavor. It also contains vegetables so you can serve it as a simple one-pot meal. Serve with rice."
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Ingredients

45 m servings 280 cals
Original recipe yields 6 servings

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Directions

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  1. Bring the water and salt to a boil in a large pot. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes. Remove the prawns with a strainer and set aside.
  2. Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. Drain and reserve the liquid. Set the vegetables aside.
  3. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.

Nutrition Facts


Per Serving: 280 calories; 10.4 g fat; 15.5 g carbohydrates; 32.7 g protein; 259 mg cholesterol; 396 mg sodium. Full nutrition

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Reviews

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For a soup the measurements seamed off. Used 1.5 lbs shirmp. I used a lot more liquid than suggested. Seasonings, peanut butter- needed more of everything. Peel the egg plant-which perhaps was a...