| 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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