| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury7 |
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 |
tb |
Olive oil |
| 4 |
|
Spring onions; chopped finely |
| 2 |
tb |
Tomato pur.e |
| 1 |
|
Lemon; juice of |
|
|
A pinch of sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3 |
tb |
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.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”