Remove prawns from shell, de-vein and butterfly. Flour prawns by putting prawns and flour in gallon-size freezer bag or large covered bowl and shaking vigorously.
Fry prawns in canola oil until they begin to brown and prawns turn a reddish color.
Turn down heat (to simmer) and add wine, margarine, lemon juice, salt, pepper and parsley. Simmer until sauce turns a bit thick (5 or so minutes at most).
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 53.2mg||16 %|
|Sodium 120.2mg||4 %|
|Potassium 123.2mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.7g|
|Protein 9.2g||13 %|
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Calories per serving: 265
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