Preheat the oven to 180?C/350F/gas mark 4. Mix all of the vegetables together with the lemon juice and sugar, salt them to taste then add a little freshly ground black pepper. Season the tiger prawns and saute them for 3 minutes, in a little oil. Place onto a serving dish and spoon the vegetables mixture over. Serve at room temperate. For the roasted peppers: Place the peppers into a very hot ovenproof dish with the olive oil, thyme and rosemary, cover with foil then bake in the pre-heated oven for 25 minutes. Remove then place into a bowl and cover with a piece of clingfilm. Peel and seed the peppers then place onto your serving dish and pour the cooking juices over. Per serving: 497 Calories (kcal); 51g Total Fat; (87% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 15 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 445.6mg||15 %|
|Potassium 526.1mg||14 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 17g|
|Protein 2.5g||4 %|
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: 97
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