Corn Pancakes with Cucumber and Shrimp
Corn pancakes with cucumber and shrimp - Homemade wraps with crisp filling.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 229 mg | (6 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 81 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Top each pancake with cabbage mixture and cucumber. Roll and tie with chive stem, then serve.
