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Member recipe

prawn and bacon tortillas

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Serves 4

a speedy lunch, using fresh prawns and bacon, with mixed vegetables in creme fraiche

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  • 8 tortillas, warmed
  • 16 leaves of lettuce, washed
  • 2 tbsp mayonnaise or dijonnaise
  • 20 medium prawns, shelled, deveined, washed and drained
  • frozen mixed vegetables (carrots, peas, maize)
  • 1 bell pepper, washed, deseeded, chopped
  • 2 garlic gloves, minced
  • 1/2 tbsp butter
  • 1 tsp olive oil
  • 4 rashers bacon, chopped
  • 1 tbsp lemon juice
  • 2 tbsp creme fraiche
  • 1 tbsp dry sherry (optional)
  • salt and pepper to taste


    1. Heat butter in a non-stick pan. Add the oil to prevent the butter from burning. Fry the bacon until just crisp.
    2. Add the frozen vegetables and bell pepper and cook until done, about 5 min. Add the chopped garlic and saute for 2 min.
    3. Arrange the prawns in a single layer, and let them heat through until they become opaque, turning over once. Salt and pepper according to taste.
    4. Sprinkle over the lemon juice and dry sherry and mix well for 1min until the alcohol has evaporated. Add the creme fraiche, and mix everything well.
    5. Layer one tortilla, spread over 1/4 tsp of mayonnaise or dijonnaise, and spread 2 lettuce leaves on top. Spoon over some filling, and roll the tortilla till tight. Enjoy!

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