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Baked Prawn Cups
- 12 slices high-fibre white bread, crusts removed
- 2 × 200 g cans peeled baby prawns, rinsed and drained
- 4 tablespoons chopped sultanas
- 2 spring onions, finely chopped
- 1 large firm tomato, diced
- 1 teaspoon dried basil
- 2 teaspoons oil-free French dressing
- 1 tablespoon lemon juice
- 3 teaspoons Dijon mustard
- 2 teaspoons chopped capers
- salt and freshly ground black pepper
Preheat oven to 180?.
Place bread slices in a 12-cup non-stick muffin tin and gently press into cavity. Bake for 10-12 minutes or until bread is a lightly toasted golden brown colour. Remove from tin and cool on a wire rack.
Meanwhile, place prawns in a bowl and mash with a fork. Add remaining ingredients and mix well. Season to taste with salt and pepper.
Fill each cooled toast 'cup' with prawn mixture and serve immediately.
Makes 12
Per serve; Kilojoules: 406 Calories: 97
Fat: 0.9 g Saturated fat: 0.2 g Fibre: 1.2 g
Carbohydrate: 15 g Protein: 7 g |
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