INGREDIENTS

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