Asian Seafood Cannelloni
Asian Seafood Cannelloni - Delicate and spicy: Enjoyment à la the Far East
Healthy, because
Even smarter
Nutritional values
Nutrition experts advise eating sea fish or crustaceans twice a week to cover the iodine requirements. They are rich in the mineral that is essential for the thyroid gland to function as the control organ of the energy balance. In addition, both provide easily absorbed protein and unsaturated fatty acids for an undisturbed blood circulation.
Steaming is the most taste- and vitamin-friendly of all cooking methods. If you cook broccoli or romanesco over steam with the fish and shrimp cannelloni as a side dish, you also get plenty of fibre and vitamins.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 7 ozs shrimp (fresh or thawed frozen; peeled)
- 7 ozs Pollock (or other firm-fleshed fish)
- 2 scallions
- 1 pc fresh ginger (about 30 grams)
- ½ bunch cilantro
- ½ green chili pepper
- salt
- peppers
- 12 cannellini beans
- 2 stalks Lemongrass
- 1 Lime
- 4 Tbsps Rice vinegar
- 4 tsps sugar
- 4 Tbsps Thai fish sauce
- 2 Tbsps sesame oil
Kitchen utensils
Preparation steps
Rinse shrimp, pat dry and devein if necessary. Cut shrimp into small pieces. Rinse fish, pat dry and cut into small pieces.
Pulse shrimp and fish in 2 batches in a food processor or blender to form a paste and place in a bowl.
Rinse scallions, pat dry and finely chop. Peel ginger root and finely grate. Rinse cilantro, shake dry, pluck leaves and finely chop. Halve chile pepper, remove seeds, rinse and pat dry. Finely chop chile.
Mix scallions, ginger, cilantro and chile with the shrimp paste and season with salt and pepper.
Put the mixture into a piping bag, cut off the tip and pipe into the pasta tubes.
Peel outer layer from lemongrass. Cut off both ends and finely chop soft inner parts. Rinse limes in hot water, dry thoroughly and cut into thin slices.
Fill a wide pot about one-third with water. Set a steamer basket in pot and add half of lemongrass and lime slices.
Arrange 6 cannelloni side by side in the steamer basket, cover and cook until pasta is al dente and filling is cooked through, 12-15 minutes. Remove cannelloni (and discard lemongrass and lime from basket) and keep warm while cooking rest of cannelloni with remaining lemongrass and lime.
Mix together vinegar, sugar, fish sauce and sesame oil in a bowl. Serve cannelloni with the sauce.
