Mix the stock, milk and cream together, season and taste. Mix the mushrooms, spring onions, apricots, Chinese leaf and mangetout together. Place a little of each in each bowl with a tiger prawn and cover with the stock. Brush each lid with egg yolk and stick on to each bowl. Brush the top of the lids with egg yolk and garnish with fennel and poppy seeds. Bake at 190C for 10-15 minutes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 732 (80%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 40.9g||205 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 2301.1mg||708 %|
|Sodium 126mg||4 %|
|Potassium 559mg||15 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.3g|
|Protein 33.9g||48 %|
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Calories per serving: 914
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