| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ready stead, Emp | 1 | servings | ||
INGREDIENTS
| 16 | Uncooked prawns; (shells on) | |
| 5 | tb | Olive oil |
| 1 | tb | Tabasco |
| 1 | tb | Worchester sauce |
| 2 | tb | Chilli sauce |
| 3 | tb | Ketchup |
| 2 | Spring onions; finely sliced | |
| 100 | g | Noodles; (straight to wok) |
| 1 | tb | Creme fraiche |
| 2 | tb | Chilli sauce |
INSTRUCTIONS
FOR THE CHILLI DIP 1 Heat 2 tbsp olive oil in a griddle pan. Peel the shells from the prawns and remove the soft black spine with the tip of a knife. 2 Make the marinade by mixing 1 tbsp olive oil, Tabasco, Worchester sauce, chilli sauce and ketchup together. Marinade for about five minutes, or longer if possible. 3 Skewer four prawns onto each of four wooden or metal skewers. Cook on the griddle pan for 3-4 minutes either side until pink and cooked through. 4 Heat a wok with the remaining 2 tbsp olive oil and stir-fry the spring onions and noodles according to the packet instructions. 5 Meanwhile, make the dip by mixing the creme fraiche and chilli sauce together and present in a nice dish. 6 Serve the noodles onto the plate and place the prawn skewers on top. Serve with the chilli dip. Converted by MC_Buster. Per serving: 1075 Calories (kcal); 76g Total Fat; (62% calories from fat); 16g Protein; 86g Carbohydrate; 108mg Cholesterol; 566mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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