Crab with Coconut in Banana Leaves
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 169 μg | (85 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 445 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Banana leaf (about 90 cm or 35 inches long)
- 500 grams cooked Crabmeat (loose from shell)
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 Red chili pepper
- 5 eggs
- 80 milliliters Coconut milk
- 1 tsp Red Curry paste
- 1 tsp Lime juice
- salt
- freshly ground peppers
- 1 organic Lime (sliced)
Preparation steps
1.
Cut the banana leaf into 4 equal pieces, wrap each into a cylinder about approximately 6 cm (approximately 2.5 inches) high and tie with kitchen string.
2.
Cut the crab meat diagonally into thin slices. Peel the ginger and garlic and chop finely. Rinse the chile, cut in half lengthwise, remove seeds and cut into narrow strips. Combine the eggs, coconut milk, curry paste, ginger, garlic and lime juice, and season with salt and pepper. Mix in the crab meat, and pour the mixture into the banana leaf molds. Place them in a bamboo basket and steam over a hot water bath for 30-40 minutes. Remove from the steamer and serve garnished with chile strips and lime wedges.
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