Recipe Details
Title Prawn and black pudding pilaf
Author Hugh Fearnley-Whittingstall
Portions 2
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 607.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Black pudding, raw125 Gram
Oil, olive2 Tablespoon
Onions, Spring or Scallions8 Large
Rice, white, cooked4 Cup US
Prawns, raw125 Gram
Salt, table1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 882
Protein 56.19%
Other Carbohydrate 75.25%
Sugar 2.73%
Fat Saturated 39.54%
Fat Unsaturated 44.28%
Fiber 11.92%
Sodium 169.59%
Salt 176.56%
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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.
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