Orange prawns with noodles

4 servings

Ingredients

Quantity Ingredient
500 grams Large prawns in their shells
750 millilitres Orange juice
750 millilitres Stock; (fish or chicken)
2 teaspoons Wine vinegar
2 tablespoons Finely chopped carrot
2 tablespoons Finely chopped celery
2 tablespoons Finely sliced leek
2 tablespoons Finely chopped onion
1 tablespoon Olive oil
1 375 g packet egg noodles; boiled but still al
; dente
Salt and pepper to taste

Directions

In a large non-reactive pan put orange juice, stock, wine vinegar and add one tablespoon of each of the vegetables, the carrot, celery, leek, and onion, reserving the rest for later use.

Cook vegetables over medium heat for 25 minutes.

Meanwhile, peel prawns putting shells and heads into the pan with the vegetables so that they contribute their flavours.

Once all have been peeled, cut along the back of the prawn and remove the dark intestinal tract, rinse and allow to dry on paper towel.

Cook prawns lightly in olive oil for about one minute. They don't need to cook right through at this stage and it is important the prawns aren't overcooked. Remove to a warm place.

Strain stock, discarding the prawn shells and heads, and the vegetables.

Into the original pan put strained stock and remaining vegetables and allow to cook. The sauce will reduce as water is boiled off.

When the stock has acquired a syrupy consistency and the vegetables have softened, remove from the heat and stir in the prawns and the freshly cooked but still warm noodles.

Season to taste being careful not to add too much salt.

Leftover potential: May be reheated same day, but wouldn't recommend keeping it beyond that.

Converted by MC_Buster.

Per serving: 478 Calories (kcal); 8g Total Fat; (14% calories from fat); 15g Protein; 88g Carbohydrate; 89mg Cholesterol; 25mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 ½ Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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