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CATEGORY CUISINE TAG YIELD
Emp, Ready stead 1 Servings

INGREDIENTS

16 Uncooked prawns, shells on
5 T Olive oil
1 T Tabasco
1 T Worchester sauce
2 T Chilli sauce
3 T Ketchup
2 Spring onions, finely sliced
100 g Noodles, straight to wok
1 T Creme fraiche
2 T Chilli sauce

INSTRUCTIONS

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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