2 tbspns MCT Oil
250g Button mushrooms, sliced
2 tbspns Corn flour
3 cups skim or no fat milk
2 tbspns Lemon juice (or use dry sherry)
200g peeled, de-veined small green prawns
4 green onions, sliced
400g surimi flakes, cut in half
1/2 cup frozen peas rinsed
2 tbspns roughly chopped dill, plus extra to serve
3 slices kraft no fat cheese
Preheat oven to 200C/180C fan forced. Heat MCT Oil in a large saucepan over moderate
heat. Cook mushrooms, stirring, for 2 minutes. Whisk cornflour into milk to completely
dissolve, pour into pan. Bring to the boil, stirring constantly until thickened. Reduce heat,
simmer for 2 minutes. Stir in lemon juice, salt and black pepper to taste. Add prawns and
onion, simmer 3 minutes or until prawns curl. Remove pan from heat; stir through surimi,
peas, dill and cheese until cheese has melted. Pour mixture into a baking dish. Bake for
15 minutes until bubbly and golden. Sprinkle with extra dill
250g Button mushrooms, sliced
2 tbspns Corn flour
3 cups skim or no fat milk
2 tbspns Lemon juice (or use dry sherry)
200g peeled, de-veined small green prawns
4 green onions, sliced
400g surimi flakes, cut in half
1/2 cup frozen peas rinsed
2 tbspns roughly chopped dill, plus extra to serve
3 slices kraft no fat cheese
Preheat oven to 200C/180C fan forced. Heat MCT Oil in a large saucepan over moderate
heat. Cook mushrooms, stirring, for 2 minutes. Whisk cornflour into milk to completely
dissolve, pour into pan. Bring to the boil, stirring constantly until thickened. Reduce heat,
simmer for 2 minutes. Stir in lemon juice, salt and black pepper to taste. Add prawns and
onion, simmer 3 minutes or until prawns curl. Remove pan from heat; stir through surimi,
peas, dill and cheese until cheese has melted. Pour mixture into a baking dish. Bake for
15 minutes until bubbly and golden. Sprinkle with extra dill
Little Leakers
Prawn and Surimi Mornay
