Recipe Details
| Title | Prawn and black pudding pilaf |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 2 | |
| Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 608.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Black pudding, raw | 125 Gram | |
| Oil, olive | 2 Tablespoon | |
| Onions, Spring or Scallions | 8 Large | |
| Rice, white, cooked | 4 Cup US | |
| Prawns, raw | 125 Gram |  |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 893 |  |
| Protein | 56.19% | |
| Other Carbohydrate | 75.25% | |
| Sugar | 2.73% | |
| Fat Saturated | 40.41% | |
| Fat Unsaturated | 46.39% | |
| Fiber | 11.92% | |
| Sodium | 169.59% | |
| Salt | 176.57% | |
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Recipe Method
1. Heat the olive oil in a pan and fry the black pudding (skin peeled and chopped roughly), stirring or tossing the pan occasionally for a few minutes until it starts to get crispy. 2. Add the sliced spring onions and fry for another minute or so to soften without burning them. 3. Finally add the cooked rice and peeled prawns and stir-fry, tossing the pan until all the ingredients are well mixed and heated thoroughly. 4. Season well with salt and freshly ground black pepper.