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Garlic Coconut Prawns with Cheese Recipe

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

6.8g

Energy (kJ)

1228kJ

Energy (kcal)

293kcal

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

33.9g

6138kJ

1467kcal

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

  • 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
  • 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.