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ANGEL
HAIR WITH WOK-SEARED PRAWNS AND WARM
TOMATO AND DILL SALSA
6 small
vine-ripened tomatoes, quartered
375g angel hair pasta
16 large uncooked prawns
2 teaspoons olive oil
1 clove garlic, crushed
1 small Spanish onion, finely chopped
2 tablespoons chopped fresh dill
1/3 cup chicken stock
Remove and
discard seeds from tomatoes, slice tomatoes.
Cook pasta in large pan of boiling, salted
water, according to directions on packet;
drain. Keep warm. Peel and devein prawns.
Heat oil in wok or large pan; cook prawns,
in batches, for 2-3 minutes or until
pink and just cooked through. Keep warm. |
 |
Cook garlic and
onion in wok, stirring, until onion is soft.
Add tomatoes, dill and stock; cook, stirring,
until heated through. Divide pasta between
serving bowls, top with tomato mixture and
prawns.
Serves 4.
NOTE: After cooking
pasta, only ever rinse it if it is to be used
in a cold dish. Rinsing removes the starch
layer that, in hot dishes, binds the sauce
to the pasta.
Per serving: 4.6g
fat, 506 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
