Bean Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 179.9 μg | (300 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 5 Radish
- ½ red onion
- 10 grams fresh ginger
- 200 grams green Asparagus
- 2 Bok Choy
- 300 grams Broad bean (shelled)
- salt
- 2 Tbsps vegetable oil
- 1 tsp green Curry paste
- 250 milliliters Coconut milk
- 12 Shrimp tails (deveined and peeled down to the tail segment)
- freshly ground peppers
- 2 Tbsps yuzu Juice
- 2 Tbsps Rice vinegar
- white peppers
Preparation steps
Rinse the radishes and slice into thin slices. Peel the onion and cut into thin columns. Peel ginger and grate finely. Rinse the asparagus, cut off hard ends and cut the stalks into 4 cm (approximately 1 1/2-inch) long pieces. Rinse bok choy and cut the leaves from the stems. Cut leaves into strips and slice the stems. Blanch beans in salted boiling water along with the asparagus for about 8 minutes. During the last 4 minutes, add bok choy stems. Drain, rinse in cold water and drain.
Heat 1 tablespoon oil in a frying pan or wok. Add curry paste and cook 1-2 minutes, then fry the onion and ginger briefly. Pour in coconut milk, add the bok choy leaves and simmer for 2-3 minutes. Remove from heat and let cool slightly.
In the meantime, rinse the shrimp, pat dry and fry in the remaining oil for 3-4 minutes while turning. Season with salt and pepper.
Add the blanched vegetables to the sauce and season with yuzu juice and rice vinegar. Serve the salad with radishes and shrimp.
