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Melt St Ivel Mono in a large saucepan. Add garlic, leek, mushrooms, stirring occasionally. Add the fish stock, tomatoes and seasoning. Mix well. Bring to boil, cover and simmer for 10 mins, stirring occasionally, until vegetables are just tender. Add sherry, prawns and mint and mix well. Bring back to boil and simmer gently for 5 minutes. To thicken sauce with cornflour, blend cornflour with 30ml (2tbsp) water. Add to sauce and bring to boil, stirring continuously, until mixture thickens. Simmer gently for 2-3 minutes. Serve prawn sauce with boiled wholemeal pasta shapes, tagliatelle, spaghetti or brown rice.
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|Serving Size: 1 Serving (1838g)|
|Recipe Makes: 1|
|Calories from Fat: 98 (11%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 685.4mg||211 %|
|Sodium 1013.5mg||35 %|
|Potassium 4178.9mg||110 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 65.7g|
|Protein 110.8g||158 %|
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Calories per serving: 912
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