Recipe Details
Title Grilled prawns and corn with tamarind and coriander dressing
Author Ottolenghi
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 266.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, Pancetta80 Gram
Coriander leaves, fresh10 Gram
Coriander leaves, fresh10 Gram
Tamarind, pulp2 Tablespoon
Pepper, chilli, green, raw1 Medium
Garlic1 Clove
Syrup, maple2 Teaspoon
Lime, juice1 Tablespoon
Oil, olive75 Millilitre
Prawns, raw400 Gram
Sweetcorn, on-the-cob, whole, raw380 Gram
Rocket, wild50 Gram
Mint, fresh10 Gram
Onions, Spring or Scallions2 Bulb/Head
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 326
Protein 42.14%
Other Carbohydrate 5.45%
Sugar 6.49%
Fat Saturated 17.40%
Fat Unsaturated 32.49%
Fiber 4.36%
Sodium 4.17%
Salt 4.39%
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Recipe Method
1. Bring a small pan of water to the boil. 2. Add the pancetta (or 10 rashers of smoky pork), blanch for 30 seconds, drain and pat dry. Cut each rasher into 3 pieces and set aside. 3. Place 50g coriander stems and leaves, the tamarind, chilli (de-seeded and chopped), crushed garlic, maple, lime juice,
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