Prawns in Peanut Soup recipe

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Ingredients

2 cups water
salt to taste
2 ¼ pounds peeled and deveined prawns
½ pound fresh green beans, trimmed
1 large eggplant, diced
½ pound bok choy, chopped
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon achiote powder
3 tablespoons smooth peanut butter

Nutrition Info

280 calories
carbohydrate: 15.5 g
cholesterol: 259 mg
fat: 10.4 g
fiber: 6.6 g
protein: 32.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 395.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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