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Prawn and Rice Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.535
Energy (kCal)18185.0248
Carbohydrates (g)18.4319
Total fats (g)2027.0552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the rice in boiling, slated water until just tender. | 2. Drain, and rinse well in cold water. Shake well to remove any excess water. | 3. Combine oil, lemon juice and herbs and season well. | 4. Mix this dressing into the rice, whilst the rice is still warm. Leave to cool. | 5. Chop spring onions and capsicum finely. | 6. Cover tomatoes with boiling water and leave for a couple of minutes. Drain water and remove tomato skins. Chop finely. | 7. Add prawns to the tomato, onion and capsicum and then mix well with the rice. | 8. Pile on to a serving dish and scatter chopped parsley over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 130 200.25 0.0 44.55 1.125
    olive oil 150 17901.0 0.0 0.0 2025.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    herb 1/2 teaspoon mixed - - - -
    spring onion 2 - - - -
    green capsicum 1 200.25 0.0 44.55 1.125
    tomato 2 80.4198 17.3796 3.9316 0.8936
    prawn 225 g cooked 200.25 0.0 44.55 1.125
    salt pepper 200.25 0.0 44.55 1.125
    parsley - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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