Try this Prawn cocktail with king prawns and sun-dried pan bread recipe, or contribute your own.
Suggest a better descriptionBlitz the flour, sun-dried tomatoes (drained) and basil in the processor, then gradually add small splashes of water to form a ball of dough. On a flour-dusted surface, shape the dough into a 28cm round. Put 1 tablespoon of olive oil and the dough into a 28cm pan, pat it out to the edges and cook until nicely golden, turning halfway (roughly 5 minutes on each side). Put seeds in the medium pan to toast, tossing often.
Randomly slice up the trimmed spring onions, lettuce, cucumber and tomatoes on a nice serving board. Squeeze and squidge over the avocado flesh, discarding the skin and stone, and snip over the cress. Place the small prawns in the middle of salad and pile the toasted seeds to one side, returning the pan to the heat. Add 1 tablespoon of olive oil to the medium pan with the cayenne pepper and king prawns, then squash in the unpeeled garlic through a garlic crusher, and fry, turning regularly until golden.
In a bowl, mix the yoghurt with the Worcestershire sauce, Tabasco, ketchup, brandy and the juice from 1/2 a lemon, then season to taste. Spoon the sauce over the little prawns. When the king prawns are crispy, place on the board. Drizzle with a little extra virgin olive oil and lemon juice from a height and serve with torn-up pieces of the incredible pan bread.
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Serving Size: 1 Serving (819g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 394 | ||
Calories from Fat: 90 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 746.6mg | 26 % | |
Potassium 1770.9mg | 47 % | |
Total Carbohydrate 69.9g | 21 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 55.6g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 394
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