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
Protein (g)
10.6g
Energy (kJ)
1461kJ
Energy (kcal)
349kcal
Carbohydrate incl. fibre (g)
24.0g
Carbohydrate excl. fibre (g)
22.3g
Sugar (g)
2.6g
Fibre (g)
1.7g
Fat (g)
23.6g
Saturated fat (g)
14.0g
Unsaturated fat (g)
3.8g
Monounsaturated fat (g)
3.0g
Polyunsaturated fat (g)
0.8g
Trans fat (g)
0.0g
Cholesterol (mg)
60mg
Sodium (mg)
423mg
Salt (g)
1.06g
Vitamin A (IU)
263IU
Vitamin C (mg)
1.7mg
Calcium (mg)
234mg
Iron (mg)
1.56mg
Potassium (mg)
173mg
Total
52.8g
7305kJ
1746kcal
120.1g
111.7g
13.1g
8.4g
117.8g
70.0g
19.0g
14.8g
4.2g
0.0g
298mg
2116mg
5.29g
1317IU
8.7mg
1168mg
7.81mg
863mg
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.