Butterfly Prawns with Chilli And Garlic And Rocket Salad
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INGREDIENTS
INSTRUCTIONS
1. Prepare the prawns by cutting them down the back to butterfly them. 2. Split the chilli in half, deseed and dip in water - this helps to reduce some of the fieriness of the chilli. Chop finely. 3. Chop the garlic and place in a tray with chilli, olive oil, lemon juice and shallots. 4. Marinate the prawns by laying them flat in the oil for about one hour. 5. Grill on a barbecue for about 2 - 3 minutes, taking care not to overcook them. 6. Serve with rocket salad. NOTES : Chef:Paul Heatchcote
NOTES
Nutrition
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| Serving Size: 1 Serving (172g) | ||
| Recipe Makes: 4 | ||
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| Calories: 107 | ||
| Calories from Fat: 65 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.3g | 10 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 22.8mg | 7 % | |
| Sodium 98.2mg | 3 % | |
| Potassium 341.9mg | 9 % | |
| Total Carbohydrate 6.6g | 2 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 4.8g | ||
| Protein 5.2g | 7 % | |
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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. |
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Calories per serving: 107
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