Curried prawn and pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium prawns -- peeled & |
| Deveined | ||
| ⅔ | cup | White wine |
| 2 | cups | Rotelle pasta |
| ¼ | teaspoon | Pepper |
| ½ | cup | Minced celery |
| ½ | cup | Low-calorie mayonnaise |
| 1 | teaspoon | Lemon juice |
| 2 | teaspoons | Curry powder |
| Lettuce leaves -- for | ||
| Decoration | ||
| 1 | tablespoon | Chopped, toasted almonds |
Directions
1. In a small saucepan over medium-high heat, place prawns and wine, and cook until prawns turn pink (about 2 minutes). Remove prawns and cut in half. Discard wine.
2. Cook pasta until al dente (about 8 minutes). Drain and refresh under cold water. In a large bowl mix pasta with cooked prawns, pepper, celery, mayonnaise, lemon juice, and curry powder. Chill 20 minutes. Arrange on a bed of lettuce and garnish with almonds.
Recipe By : the California Culinary Academy File