Prawns And Cucumber In Mint Cream Sauce
|Cucumber||12 Ounce (375 Gram)|
|Butter||1 Ounce (30 Gram)|
|Flour||3⁄4 Ounce (20 Gram)|
|Milk||1 Cup (16 tbs)|
|Dried mint||2 Teaspoon|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Shelled prawns||12 Ounce, Defrosted (315 Gram)|
Peel the cucumber thinly then cut in half lengthwise and scoop out the seeds.
Cut across into half-moons about 1 cm/1/2 inch wide.
Blanch in boiling water for about 4 minutes, but do not let the colour start to fade.
Drain and put into cold running water, which turns the cucumber a delicious translucent green.
Melt the butter, add the flour and cook gently together for a few minutes without browning.
Whisk in the milk, stir in the mint and let the sauce bubble lightly for at least 5 minutes.
Then strain out the mint and stir in the cream and season to taste.
Stir in the prawns and serve as soon as they are heated through.
Calories 319 Calories from Fat 209
% Daily Value*
Total Fat 23 g36%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 160.4 mg53.5%
Sodium 391.4 mg16.3%
Total Carbohydrates 12 g4%
Dietary Fiber 1.3 g5.3%
Sugars 4.4 g
Protein 17 g33.7%
Vitamin A 11.8% Vitamin C 4%
Calcium 11.7% Iron 14.9%
*Based on a 2000 Calorie diet