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Add a photoRaciónes: 6
Ingredientes
- 6 x Lion head soup bowls
- 2 pt Thai stock
- 1 pt Double cream
- 1 pt Coconut lowfat milk
- 6 x Tiger prawns
- 100 gm Mangetout cut into fine strips
- 100 gm Chinese leaf cut into fine strips
- 4 x Dry apricots
- 6 x Spring onions, sliced diagonally
- 4 ounce Oyster and shiitake mushrooms
- 500 gm French puff pastry, rolled and cut into 6 "lids"
- 8 x Egg yolks
- 25 gm Fennel seeds
- 25 gm Poppy seeds
Direcciones
- Mix the stock, lowfat milk and cream together, season and taste. Mix the mushrooms, spring onions, apricots, Chinese leaf and mangetout together.
- Place a little of each in each bowl with a tiger prawn and cover with the stock. Brush each lid with egg yolk and stick on to each bowl.
- Brush the top of the lids with egg yolk and garnish with fennel and poppy seeds. Bake at 190C for 10-15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 6 servings | |
| Calories 738 | |
| Calories from Fat 487 | 66% |
| Total Fat 54.95g | 69% |
| Saturated Fat 22.25g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 805mg | 34% |
| Potassium 504mg | 14% |
| Total Carbs 50.55g | 13% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.06g | 3% |
| Protein 13.49g | 22% |
