| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs | Consuming, Passions | 4 | Servings | |
INGREDIENTS
| 500 | g | Large prawns in their shells |
| 750 | Orange juice | |
| 750 | Stock, fish or chicken | |
| 2 | t | Wine vinegar |
| 2 | T | Finely chopped carrot |
| 2 | T | Finely chopped celery |
| 2 | T | Finely sliced leek |
| 2 | T | Finely chopped onion |
| 1 | T | Olive oil |
| 1 | 375 g packet egg noodles | |
| boiled but still al | ||
| dente | ||
| Salt and pepper to taste | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a large non-reactive pan put orange juice, stock, wine vinegar and add one tablespoon of each of the vegetables, the carrot, celery, leek, and onion, reserving the rest for later use. Cook vegetables over medium heat for 25 minutes. Meanwhile, peel prawns putting shells and heads into the pan with the vegetables so that they contribute their flavours. Once all have been peeled, cut along the back of the prawn and remove the dark intestinal tract, rinse and allow to dry on paper towel. Cook prawns lightly in olive oil for about one minute. They don't need to cook right through at this stage and it is important the prawns aren't overcooked. Remove to a warm place. Strain stock, discarding the prawn shells and heads, and the vegetables. Into the original pan put strained stock and remaining vegetables and allow to cook. The sauce will reduce as water is boiled off. When the stock has acquired a syrupy consistency and the vegetables have softened, remove from the heat and stir in the prawns and the freshly cooked but still warm noodles. Season to taste being careful not to add too much salt. Leftover potential: May be reheated same day, but wouldn't recommend keeping it beyond that. Converted by MC_Buster. Per serving: 478 Calories (kcal); 8g Total Fat; (14% calories from fat); 15g Protein; 88g Carbohydrate; 89mg Cholesterol; 25mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 7.2mg
Potassium: 36.7mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g