| 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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