Shrimp Skewers on Sugarcane
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 73.1 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams fresh Pork belly (thin sliced)
- 500 grams King prawn
- 1 garlic clove
- 2 shallots
- 1 Tbsp sugar
- 1 Tbsp Vietnamese Fish sauce
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 pcs sugar cane (15 cm each, or 16 wooden skewers)
- Chili sauce (as desired)
- Lettuce
- cilantro (for garnish)
Preparation steps
1.
Peel sugarcane and cut into 8 skewers, each 1 cm (approximately 1/2 inch) thick.
2.
Boil pork belly for approximately 4 minutes in water. Remove pork, drain and cool in freezer.
3.
Peel shrimp, half lengthwise, remove veins, rinse and then dry thoroughly. Chop shrimp and bacon very finely. Add garlic, shallots, sugar and fish sauce, season with salt and pepper and refrigerate for 30 minutes.
4.
Divide shrimp mass into 8 portions and shape with wet hands around sugar cane pieces. Brush with oil and grill on a hot grill for about 5–6 minutes until all sides are browned. Place shrimp and pork over salad and garnish with cilantro.
5.
Serve with chili sauce to taste.
