Prawn Fricassee recipe
information
400 calories per serving
ingredients
350 g (12 oz) carrots
1 small onion
25 g (1 oz) butter
1 teaspoon sugar
1 tablespoon flour
150 ml (1/4 pint) hot vegetable stock
salt and freshly milled white pepper
3 medium tomatoes
1 stem dill
150 ml (1/4 pint) cream
675 g (1 1/2 lb) frozed peeled prawns, thawed
1 small onion
25 g (1 oz) butter
1 teaspoon sugar
1 tablespoon flour
150 ml (1/4 pint) hot vegetable stock
salt and freshly milled white pepper
3 medium tomatoes
1 stem dill
150 ml (1/4 pint) cream
675 g (1 1/2 lb) frozed peeled prawns, thawed
method
1. Scrape and wash the carrots and cut them into thin sticks. Finely dice the onion.
2. Melt the butter in a saucepan, stir in the sugar and allow to caramelise. Toss the carrot and onion in the caramelised butter for a few minutes, sprinkle on the flour and cook until golden.
3. Gradually stir in the hot stock, then season to taste. Cover the pan and simmer for 20 minutes.
4. Peel and dice the tomatoes, removing the seeds. Add the diced tomato with any juice to the pan.
5. Wash the dill, shake dry and chop it. Stir the cream into the vegetables, add the prawns and cook gently for 10 minutes without allowing the fricassee to boil. Stir in the dill.
Serve with: buttered new potatoes or Croquette Potatoes
2. Melt the butter in a saucepan, stir in the sugar and allow to caramelise. Toss the carrot and onion in the caramelised butter for a few minutes, sprinkle on the flour and cook until golden.
3. Gradually stir in the hot stock, then season to taste. Cover the pan and simmer for 20 minutes.
4. Peel and dice the tomatoes, removing the seeds. Add the diced tomato with any juice to the pan.
5. Wash the dill, shake dry and chop it. Stir the cream into the vegetables, add the prawns and cook gently for 10 minutes without allowing the fricassee to boil. Stir in the dill.
Serve with: buttered new potatoes or Croquette Potatoes
serving amount
serves 4
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