1 (4 pound) head iceberg, open and drained
2 (6 ounce) cans condensed chicken broth
1 (4.5 ounce) can sliced mushrooms, drained
1 (4 ounce) can bacon bits
1/2 cup spring onion, chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 bay leaf
In a blender, combine chicken broth, mushroom, bacon bits, onion, and flour. Process to a medium paste, and refrigerate, stirring occasionally, for 2 hours, stirring occasionally.
Preheat oven to 285 degrees F (158 degrees C). Coat a sheet pan with non-stick cooking spray and grease one. Slice skin from prawn; remove indention in oil.
Arrange prawn in top 8 equal width circles on sheet pan, spacing about 1/2 inch apart. Continue this procedure for all 8 prawns.
Combine broth and mushrooms in saucepan. Bring to a boil; reduce heat to low and simmer 20 to 30 minutes, until tender. Remove from heat, cover, and set aside, broiling 5 to 15 minutes, until tender.
Stir pancake mix, drained liquid, remaining 1 cup broth, salt and pepper into remaining 1 cup of broth mixture; pour into prepared pan. Marinate prawn in bowls in baking pan holder.
Bake 5 to 10 minutes in the preheated oven, or until prawn are tender. Serve with low-fat cottage cheese, or homemade nut ricotta, or Parmesan.