Ingredients (10 portions)PreparationSoak the wooden skewrs overnight. Preheat grill. Warm service dish
Method
1. In a large bowl add the prawns, lemongrass, garlic, ginger, chopped coriander and soya sauce. Mix well, cover, label and leave to marinade under refrigerated conditions for 20 minutes.
2. Decant the sauce into a saucepan, bring to the boil over a gentle heat, set aside, cover and keep hot for service
3. Using the wooden skewers insert one prawn, followed by a red or green pepper. Repeat to use three prawns and few red and green peppers for each skewer.
4. Grill the prawns for 2-3 minutes each side until fully cooked and golden.
5. Serve the prawns on the serving dish, garnished with lemon wedges and with a bowl of dipping sauce.
Handy hint
Salmon and chicken are an ideal alternative to prawns and consider using other flavours from the KNORR Oriental Range of sauces.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an
adults GDA*
Calories (kcal) 251 2500 2000 13%
Sugars (g) 26.4 120 90 29%
Fat (g) 4.9 95 70 7%
Saturated Fat (g) 0.8 30 20 4%
Salt (g) 2.96 6 6 49% CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, lab
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