Prawn Fricassee

Prawn Fricassee

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Servings: 4
Calories: 348


  • 12 oz carrots
  • 1 small onion
  • 1 oz butter
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 1/4 pint hot vegetable stock
  • salt and freshly milled white pepper
  • 3 medium tomatoes
  • 1 stem dill
  • 1/4 pint cream
  • 1 1/2 lb frozed peeled prawns thawed


  • Scrape and wash the carrots and cut them into thin sticks. Finely dice the onion.
  • 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.
  • Gradually stir in the hot stock, then season to taste. Cover the pan and simmer for 20 minutes.
  • Peel and dice the tomatoes, removing the seeds. Add the diced tomato with any juice to the pan.
  • 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
Calories: 348 kcal
Carbohydrates: 20 g
Protein: 26 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 270 mg
Sodium: 1207 mg
Potassium: 751 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 15978 IU
Vitamin C: 20 mg
Calcium: 157 mg
Iron: 1 mg
Ingredients Fish & Seafood, Prawn
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