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Estimated Times |
Preparation time: 120
Cooking time: 15
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Ingredients
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servings
1 | clove(s) | Garlic ~3 g |
1 | tbsp | Fresh chilli pepper ~1 tbsp |
0.5 | pcs. | Lemon ~50 g |
1 | tbsp | Olive oil ~13.7 g |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
200 | g | Tiger prawns |
2 | pcs. | Red bell pepper ~240 g |
1 | pcs. | Onion(s) ~75 g |
0.5 | pcs. | Head lettuce ~75 g |
2 | pcs. | Tomato ~250 g |
0.5 | pcs. | Cucumber ~150 g |
0.5 | can(s) | Corn ~142.5 g |
2 | pcs. | Baguette ~120 g |
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Directions
Defrost the tiger prawns if frozen. Place the tiger prawns in a bowl with the chopped garlic and chilli, salt, pepper, oil and lemon juice. Leave to infuse for a couple of hours.
Preheat the oven to 200º C/fan oven 180º C, or start up the barbecue.
Chop the onion and half of the pepper into large pieces. Thread the pepper, tiger prawns and onion alternately onto the skewer. Bake/grill the skewer for approx. 15 mins. together with the baguette.
Chop the pepper and lettuce, and dice the tomatoes and cucumber. Place in a bowl and add the sweetcorn.
Serve the skewer with salad and a baguette.
Tip
Garlic butter can be served with the baguette, or you could buy garlic bread.
Nutritional data
481 Kcal Per Serving F: 11 g, P: 28 g, C: 71 g, DF: 10 g 962 Kcal (72 Kcal/100 g)
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More statistics |
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