Tiger Prawn Special

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"These prawns are delicious served over a bed of rice and black beans."
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25 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender.
  2. While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink.


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Forgot to cut back the tomato paste/water combo, so it was a little too much tomato. My own error. Otherwise very good!

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