| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ceideburg 2, Seafood, Tahiti | 1 | Servings | |
INGREDIENTS
| 1 | kg | Prawns |
| 150 | g | Chopped onion |
| 2 | Crushed garlic cloves | |
| 1 | Glass water or white wine | |
| 30 | g | Finely chopped parsley |
| Salt and red pepper |
INSTRUCTIONS
Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in colour. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot. From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6. Posted by Stephen Ceideberg; September 13 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.8mg
Potassium: 409.3mg
Carbohydrates: 17.9g
Fiber: 3.7g
Sugar: 6.7g
Protein: 2.9g