Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

In this recipe I used 300g skin­less firm white fish fil­lets and 300g peeled un­cooked prawns, de­veined and with tails in­tact. If you peel the prawns your­self, you will need to buy about 600g king prawns in the shell to yield 300g. You could use 600g of sliced chicken breast fil­lets, sliced lamb back­strap (eye of loin), sliced pork scotch fil­let, sliced rump steak or chopped tofu.

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