| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 2 | 200 g, 7oz cans of | |
| prawns or 425g | ||
| 14oz fresh cooked | ||
| prawns | ||
| 1 | 375 gram can asparagus tips | |
| 12oz | ||
| A small jar of stuffed green | ||
| olives | ||
| 2 | T | Olive oil |
| 4 | Spring onions, chopped | |
| finely | ||
| 2 | T | Tomato pure |
| 1 | Lemon, juice of | |
| A pinch of sugar | ||
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 3 | T | Tomato ketchup |
| 2 | ds | Worcestershire sauce |
| 2 | ds | Tabasco sauce |
| 75 | g | Flaked almonds, 3oz |
| 6 | Lettuce leaves, shredded |
INSTRUCTIONS
Drain the cans of prawns and asparagus tips, reserving the liquid. Slice the olives. Heat the olive oil and fry the spring onions for 3 minutes; add the reserved liquid, tomato puree, lemon juice, sugar, salt, black pepper, tomato ketchup, Worcestershire sauce and Tabasco. Stir and simmer gently for 5 minutes. Remove from the heat, add the prawns, almonds, and olive slices, reserving some for garnish. Mix and cool. Before serving, divide the lettuce into six portions, arrange the prawn mixture over them and garnish with the reserved sliced olives and asparagus tips. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 1858.3mg
Potassium: 1007.6mg
Carbohydrates: 16.4g
Fiber: 6.2g
Sugar: 1.2g
Protein: 10.2g