Add a little oil and butter to the pan. Add the chillies, spring onions and garlic. Sweat for 1 minute. Add the tiger prawns to a separate pan and fry them. Add the curry powder and sweat for a further minute. Add the tomatoes, carrots, callaloo, ackee and chicken stock. Simmer for 8 minutes. Add the tiger prawns. Simmer for a further minute and add the chopped coriander. Yam crush: Wash and cut potatoes into halves, steam in their skins for 20 minutes. Peel and mash whilst adding creme fraiche. Add salt to taste. Garnish with chives. Serve with the Tiger Prawns with Ackee Stew.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1916g)|
|Recipe Makes: 1|
|Calories from Fat: 342 (32%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 302.9mg||93 %|
|Sodium 1281mg||44 %|
|Potassium 3869.6mg||102 %|
|Total Carbohydrate 131.5g||39 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 107.6g|
|Protein 54g||77 %|
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: 1060
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