Baked Rice Balls with Shrimp
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
735
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- salt
- 1 bay leaf
- 350 grams short grain rice
- 50 grams grated Parmesan
- 2 Tbsps butter
- 3 eggs
- 150 grams ready to cook peeled and deveined King prawn
- 2 Tbsps freshly chopped cilantro
- Red pepper flakes
- 4 Tbsps Pastry flour
- 100 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
1.
Bring a pot with 600 ml (approximately 2 1/2 cups) of salt water to a boil with the bay leaf. Add the rice and cook at low heat, stirring frequently for about 20 minutes. Stir in the Parmesan, let cool slightly, then add the butter and 1 egg, mixing well. Remove the bay leaf. Chop the shrimp finely, mix into the rice with the coriander and season with salt and red pepper flakes.
2.
For the breading, in a deep dish, whisk together the remaining egg. Form cooled rice into walnut-sized portions and roll into balls. Dust the balls in flour, dip in the egg and coat with the breadcrumbs.
3.
Fry in portions until golden brown (3-4 minutes) in hot oil. Drain on paper towels.
4.
Serve with a salad and desired dipping sauce.
