Ingredients
- 2 low-salt chicken stock cubes
- 1 cucumber, peeled and thinly sliced
- 2 onions, thinly sliced
- 12 large Mediterranean prawns, shelled but tails left on
- 3 sprigs of parsley, very finely chopped
- 2 sprigs of coriander, very finely chopped
- 1 small chilli, very finely chopped
Serves 4
Directions
- Bring 1.5 litres (2½ pints) water to the boil in a casserole dish and dissolve the stock cubes.
- Add the cucumber, onion and prawns.
- When the stock comes to the boil again, cook for two minutes.
- Sprinkle the herbs and tiny bits of chilli on top and serve hot.
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