| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, To, Z, Of, Food |
1 |
servings |
INGREDIENTS
| 8 |
|
Large; or 16 small sticks |
|
|
; of asparagus |
| 16 |
|
Tiger prawns |
| 2 |
|
Red peppers |
|
|
Salt and pepper |
|
|
For the Pea Dressing |
| 1 |
sm |
Ripe avocado |
| 100 |
g |
Marrowfat tinned peas; (3 1/2oz) |
|
|
A few leaves of snipped coriander |
| 1 |
|
Clove crushed garlic |
| 1 |
|
Lime; juice of |
| 1 |
md |
Onion; peeled and grated |
| 1 |
tb |
Virgin olive oil |
|
|
A few head of baby gem lettuce |
|
|
A pinch of ground coriander |
|
|
A pinch of ground cumin |
|
|
A pinch of ground cayenne pepper |
|
|
A pinch of salt |
INSTRUCTIONS
Cut the asparagus up into chunks large enough to be skewered. Slice the red
peppers into diced squares. Season the tiger prawns with a pinch of salt
and pepper, and then begin to thread alternately the asparagus, tiger prawn
and red pepper onto bamboo skewers. Brush the skewers with a little olive
oil and then place under a pre–heated grill and cook for 3 minutes on
either side.
Meanwhile, to prepare the dressing, simply take a blender and place all of
the ingredients inside. Blend thoroughly until a smooth green puree starts
to form. Remove and then place in a suitable serving pot for the skewers.
Remove the skewers from the grill when ready and then serve with the pea
dip on a plate, garnished with some crispy baby gem lettuce.
Converted by MC_Buster.
Per serving: 246 Calories (kcal); 14g Total Fat; (47% calories from fat);
4g Protein; 32g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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