Try this Rules Prawn Cocktail recipe, or contribute your own.
Suggest a better descriptionJulienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add the lobster base then place on ice. Whip the cream and season. Fold in the cold lobster base. Deep fry julienne celeriac. Mix the prawns with the cocktail sauce. Dress dish.
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Serving Size: 1 Serving (953g) | ||
Recipe Makes: 1 servings | ||
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Calories: 183 | ||
Calories from Fat: 14 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 379.8mg | 13 % | |
Potassium 1369mg | 36 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 30g | ||
Protein 7.4g | 11 % | |
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: 183
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