Product description
King Prawns (50%) (King Prawns) (Penaeus Vannamei) (Crustacean), Salt), British Oak Smoked Dry Cured Bacon Rashers (30%) (Pork Belly, Sea Salt, Sugar, Preservatives: Potassium Nitrate, Sodium Nitrite), Orange Juice and Rosemary Glaze (20%) (Water, Orange Juice, Sugar, Glucose Syrup, Maize Starch, Orange Concentrate, Low Salt Soy Sauce (Water, Soybeans, Wheat, Salt, Alcohol, Spirit Vinegar, Sugar) , Red Chilli, Rapeseed Oil, Rosemary, Ginger Puree, Ground Bay Leaves)
ALLERGY ADVICE: For allergens, see ingredients in bold.
Cooking Instructions
For best results, defrost and pan fry
Defrost prawns. Remove all packaging, and set aside the sauce sachet until required. Add 6ml of vegetable oil to a medium-sized frying pan and heat over a high heat. Once the oil is hot, add the prawns in bacon to the pan, and fry for 7-8 minutes, turning regularly until the prawns have cooked through and the bacon has become crispy. Add the contents of the sauce sachet and cook for a further minute.
To oven cook: Defrost prawns. Remove the outer packaging and sauce sachet leaving the prawns in bacon in the foil tray. Place foil tray on the middle shelf of a preheated oven, and cook for 7 minutes. After 7 minutes remove the tray from the oven and tip away any excess moisture carefully as the tray will be hot, return the tray to the oven and cook for a further 5 minutes. Remove from the oven once more, pour over the contents of the sauce sachet evenly over the prawns and return to the oven for a final 3 minutes.
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