Crisp Seafood Platter
(0 votes)
(0 votes)
Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
1701
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,701 kcal | (81 %) | ||
| Protein | 28.19 g | (29 %) | ||
| Fat | 173.76 g | (150 %) | ||
| Carbohydrates | 21.66 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.44 g | (1 %) |
more nutritional values
| Vitamin A | 108.47 mg | (13,559 %) | ||
| Vitamin D | 0.53 μg | (3 %) | ||
| Vitamin E | 27.13 mg | (226 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 13.85 mg | (115 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 82.23 μg | (27 %) | ||
| Pantothenic acid | 1.02 mg | (17 %) | ||
| Biotin | 2.27 μg | (5 %) | ||
| Vitamin B₁₂ | 1.86 μg | (62 %) | ||
| Vitamin C | 11.44 mg | (12 %) | ||
| Potassium | 489.28 mg | (12 %) | ||
| Calcium | 116.53 mg | (12 %) | ||
| Magnesium | 59.04 mg | (20 %) | ||
| Iron | 3.12 mg | (21 %) | ||
| Iodine | 21.39 μg | (11 %) | ||
| Zinc | 2.43 mg | (30 %) | ||
| Saturated fatty acids | 25.56 g | |||
| Cholesterol | 311.51 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- ¾ cup all-purpose flour
- 1 egg
- 1 egg yolk
- Plus
- 3 cups vegetable oil
- 2 cups Calamari (ready-to-cook, tube and tentacles chopped)
- 1.333 cups Anchovy (ready-to-cook)
- 1 cup King prawn (peeled, entrails removed)
- 1 zucchini (julienned)
Preparation steps
1.
Mix together the flour, egg and egg yolk with 200 ml water and season with salt and ground black pepper. Leave to rest for around 15 min.
2.
Heat the oil in a pot - it is hot enough when bubble form around a wooden spoon dipped into the oil. Dip calamari, whitebait, prawns and the courgette into the batter and fry in the hot oil until golden brown. Remove with a draining spoon and pat dry with grease-proof paper. Serve with a variety of dips.
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