Recipe for Tiger Prawns with Marinated Vegetables and Roasted Peppers 
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Yield:
6 servings
Ingredients:
Amount Ingredient
20 x Tiger prawns, peeled
2 tbl Olive oil
1 sm Fennel bulb trimmed and finely sliced
1 x Red onion peeled and finely sliced
1 med Carrot, peeled and finely sliced
1 med Courgette, finely sliced
2 lrg Lemons, juice of
200 ml Olive oil, (1/3 pint)
2 tsp Sugar
1 sm Bunc coriander picked and finely sliced
Salt and pepper
----------------- FOR THE ROASTED PEPPERS ----------------
3 x Red peppers
3 x Yellow peppers
100 ml Olive oil, (3 1/2fl oz)
3 x Cloves garlic
2 sprg thyme and rosemary
Instructions:
Instructions: Preheat the oven to 180 C/350 F/gas mark 4.

Mix all of the vegetables together with the lemon juice and sugar, salt them to taste then add a little freshly ground black pepper. Season the tiger prawns and saute them for 3 minutes, in a little oil. Place onto a serving dish and spoon the vegetables mixture over. Serve at room temperate.

For the roasted peppers: Place the peppers into a very hot ovenproof dish with the olive oil, thyme and rosemary, cover with foil then bake in the pre-heated oven for 25 minutes. Remove then place into a bowl and cover with a piece of clingfilm. Peel and seed the peppers then place onto your serving dish and pour the cooking juices over.

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