Spiced Prawns Recipe

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Spiced Prawns Recipe

(Crisp lettuce leaves hold cool prawns in sherry sauce)

Ingredients:  Serves 4

2 tablespoons olive oil

1½ lb (680 g) frozen, uncooked freshwater prawns, thawed, peeled and de-veined

2 scallions, trimmed, green part finely sliced, white part chopped

2 level teaspoons peeled and grated root ginger or ¼ level teaspoon ground ginger

¼ pint (150 ml) fish stock

2 tablespoons tomato purée

2 tablespoons dry sherry

2 tablespoons cider vinegar

¼ level teaspoon cayenne pepper

8 cos lettuce leaves, washed and patted dry



Heat half the oil in a frying pan and stir-fry the prawns in it over a moderate heat for 2 minutes.  Spoon into a dish.  Heat the remaining oil in the pan, and stir-fry the white onion and ginger for 30 seconds.  Stir in the stock, tomato purée, sherry, vinegar and cayenne pepper.  Simmer for 3 minutes.  Return the prawns to the pan and cook for 3 minutes, stirring.  Add half the green onion and pour the prawns and sauce into a bowl.  Cool, then cover and refrigerate for 4 hours.  Arrange the lettuce on four plates, spoon in the prawns and scatter on the remaining onion.  Serve with brown rice and lamb's lettuce.  You can use cooked and peeled North Atlantic prawns but their salt content is much higher.


Nutrient Value Per Serving:

140 calories

8 g total fat (1 g saturated fat)

1 g carbohydrates

175 mg sodium


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