King Prawns with Watercress and Garlic Dip
Serves 4
Ingredients
- 15ml/1 tbsp olive oil
- 1 shallot, chopped
- 1 clove garlic, crushed
- 1 potato, peeled and chopped
- 100ml/4fl oz dry white wine
- pinch of chilli flakes
- 2 (85g) bags watercress
- squeeze of lemon juice
- 60ml/4tbsp half fat crème fraiche
- tiger prawns
- wedges of lemon to serve
Method
Prep: 10 minutes
Cooking: 15 minutes
- Heat the oil in a frying pan, add the shallot and sauté over a gentle heat
for 5 minutes. Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender. Add the watercress and cook, stirring
for 4 minutes until the leaves have wilted. Cool. - Add the crème fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon into a bowl and serve with barbecued fish or meat or as a cold dip with pitta bread.
(Each serving contains; calories: 97, fat: 5.5g, saturated fat: 1.8g, carbohydrate: 7.7g, protein: 2.5g, fibre: 1.1g, salt: 0.08g)
Images: Prepared Salads Producer Group www.salad-recipes.co.uk
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