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Suggest a better descriptionLangoustines: Butterfly the prawns through the back. Turn over, open the prawns and press flat. Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge. Cook on a chargrill or griddle pan for 2 minutes shell side down. Tomato and cardamom salsa: Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes. Add the turmeric, cloves and cardamom, and cook for a further 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool. Serve over the langoustines.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 servings | ||
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Calories: 245 | ||
Calories from Fat: 244 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1309.6mg | 45 % | |
Potassium 47.9mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.8g | ||
Protein 0.4g | 1 % | |
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: 245
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