Corn Pancakes with Cucumber and Shrimp

0
Average: 0 (0 votes)
(0 votes)
Corn Pancakes with Cucumber and Shrimp

Corn pancakes with cucumber and shrimp - Homemade wraps with crisp filling.

share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
164
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie164 cal.(8 %)
Protein7 g(7 %)
Fat10 g(9 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E5.5 mg(46 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C20 mg(21 %)
Potassium229 mg(6 %)
Calcium57 mg(6 %)
Magnesium26 mg(9 %)
Iron0.9 mg(6 %)
Iodine19 μg(10 %)
Zinc1 mg(13 %)
Saturated fatty acids2.4 g
Uric acid36 mg
Cholesterol81 mg

Ingredients

for
8
Ingredients
100 grams Cornmeal
salt
50 milliliters
2 eggs
Cucumber
250 grams Green cabbage
125 grams shrimp (Ready to cook)
5 Tbsps sunflower oil
peppers
Curry powder
50 milliliters Vegetable broth
50 milliliters Whipped cream
8 Leeks
How healthy are the main ingredients?
Whipped creamsalteggCucumberLeek

Preparation steps

1.

Mix flour with 1 pinch of salt. Stir in milk and enough water that a viscous batter forms. Stir in eggs and let batter swell for 15 minutes.

2.

Meanwhile, rinse the half a cucumber and cut lengthwise into narrow strips. Trim cabbage, rinse and cut into 1 cm (approximately 1/2 inch) wide strips. Rinse shrimp.

3.

Heat pancakes 1 teaspoon oil in a pan. Pour in batter and spread evenly by gently tilting pan. Bake golden brown over medium heat on each side, about 2 minutes. Keep warm on a plate in an oven preheated to 100°C (approximately 210°F, smallest stage gas recirculation 80°C or approximately 175°F). Continue until 8 pancakes are baked.

4.

Heat the remaining oil in a large skillet. Sauté cabbage for 3 minutes at medium heat. Add curry powder, vegetable stock and cream, then season with salt and pepper. Cook until soft, about 5 minutes. Stir in shrimp and cook 3-4 minutes.

5.

Top each pancake with cabbage mixture and cucumber. Roll and tie with chive stem, then serve.