Pint of prawns with saffron Philadelphia dip
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  • Prep time 5 '
  • Total time 15 '


  • 1 pinch saffron strands
  • 100 g Philadelphia Light
  • 1 orange (zest of)
  • 2 tsp orange juice
  • seasoning to taste
  • 500 g cooked large Atlantic prawns
  • 0.25 lemon to serve


  • Soak the saffron strands in a teaspoon of warm water. When the saffron starts to bleed, add it to the Philadelphia, along with the orange zest and few teaspoons of the juice. Season with salt and pepper to taste.
  • Place the cooked prawns into a pint glass and garnish with a wedge of lemon and serve the dip on the side.


Nutritional Information

Typical values Per recipe
Energy 1759.0 kj
Energy 420.0 kcal
Fat 9.4 g
Carb 7.6 g
Protein 76.2 g
Saturated fat 5.4 g
Salt 8.2 g
Dietary fibre 2.8 g
Sugars 3.4 g