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Practical information
- Total time: 35 min
- Preparation time: 35 min
- Number of people: 6
- Difficulty: Medium
- Cost: Economical
- Type of cooking: Slow cooking
- Type: Flat
- Nutritional criteria: Antioxidant, Rich in fiber, Lactose free, Egg free,
Ingredients
- 16 large prawns
- 1 drizzle of olive oil
- 20cl of coconut milk
- 20cl of tomato coulis
- 2 tablespoons of lemon juice
- 3 tablespoons of orange juice
- 1 tablespoon of curry powder
- 1 sachet of Couscous Scented with sweet spices (250g)
- 1 tin of mango of 425g (or 1 nice fresh mango)
- Salt pepper
Preperation
- Defrost the prawns and rinse them.
- Cut off the heads, shell the tails, leaving the last ring.
- Sponge them up.
- In a large sauté pan, brown the prawns in olive oil over low heat, dusting them lightly with salt. Reserve them.
- Deglaze the pan with the coconut milk, tomato coulis, lemon juice, orange juice and curry.
- Simmer over low heat.
- During this time, prepare the sachet of Couscous Scented with sweet spices with 30 cl of hot water as indicated on the instructions for use.
- Once the product is rehydrated, add the mangoes and prawns.
- Put the preparation back on the heat.
- Add salt and pepper.
- Drizzle with the sauce before serving.
- Tips:
- You can add milk to the sauce if it is not thin enough.
- You can replace the prawns with shrimp.
- According to the National Health Nutrition Program, our carbohydrate intake must represent at least 50% of our daily diet. Consuming and varying cereals, a source of carbohydrates, contributes to the balance of each meal.
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