WHAT YOU'LL NEED
- 12 pcs tiger prawns, trimmed
- 2 tbsp olive /canola oil
- 1/2 pc onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup fresh button mushrooms, chopped
- 1 pack (33g) Knorr Ginataang Gulay Mix
- 1 cup all purpose cream
- 1/2 cup cheddar cheese, grated
- 1/2 cup breadcrumbs
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
293kcal
Energy (kJ)
1228kJ
Protein (g)
6.8g
Carbohydrate incl. fibre (g)
23.4g
Carbohydrate excl. fibre (g)
21.9g
Sugar (g)
2.3g
Fibre (g)
1.5g
Fat (g)
19.2g
Saturated fat (g)
11.3g
Unsaturated fat (g)
2.4g
Monounsaturated fat (g)
1.7g
Polyunsaturated fat (g)
0.7g
Trans fat (g)
0.0g
Cholesterol (mg)
46mg
Sodium (mg)
340mg
Salt (g)
0.85g
Vitamin A (IU)
130IU
Vitamin C (mg)
1.4mg
Calcium (mg)
137mg
Iron (mg)
1.40mg
Potassium (mg)
113mg
Total
1467kcal
6138kJ
33.9g
117.0g
109.4g
11.3g
7.6g
96.0g
56.3g
12.0g
8.6g
3.4g
0.0g
229mg
1700mg
4.25g
649IU
7.1mg
685mg
6.99mg
567mg
Let's Get Cooking
- 1 First, butterfly the prawn by laying it on a chopping board. Remove the prawn meat but keep the head and tail intact. Chop prawn meat into half inch pieces and season well. Set this aside.
- 2 Blanch prawn shells in boiling water for 30 seconds or until shells turn orange.
- 3 Now, get a pan and make it nice and hot over medium heat. Pour some oil and saute onions and garlic. Add mushrooms, chopped prawn meat, Knorr Gintaang Gulay Mix and cream. Mix well and continue to cook until slightly thickened. Fill the prawn shells with the sauteed meat mixture. Top with cheese and breadcrumbs. Bake in oven until cheese melts and turns golden brown. Serve.