Roasted Red Capsicum Cocktail Sauce With Prawns

  • cooking time
    10 m
  • serves
    8
spray oil for cooking
1 medium
brown onion finely chopped (150g)
1 clove
garlic crushed
340 g
jar roasted capsicum strips drained
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
3 tsp
cornflour
2 kg
cooked medium king prawns
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
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(g)
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Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. place a medium frying pan over low heat, spray with oil; add onion and garlic, cook, stirring for 4-5 minutes or until softened.

  2. meanwhile, blend or process roasted capsicum strips until mostly smooth.

  3. add capsicum puree to onion mixture, stir to combine. blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy evaporated milk; add remaining NESTLÉ CARNATION light & creamy evaporated milk and add to capsicum mixture, stir until mixture bubbles and thickens. transfer to serving dish and refrigerate 2-3 hours.

  4. serve roasted red capsicum cocktail sauce with prawns.