Crispy Coconut Shrimp Balls
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
53
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 53 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 79 mg | (2 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
25
- Ingredients
- 2 scallions
- 2 garlic cloves
- 1 red chili pepper
- 600 grams raw, peeled shrimp (deveined)
- 3 Tbsps minced cilantro
- salt
- freshly ground peppers
- 1 egg
- 3 Tbsps Rice flour
- 3 Tbsps Shredded coconut
- vegetable oil (for frying)
Preparation steps
1.
Rinse and trim scallions and chop finely. Peel garlic and chop finely. Rinse and halve chile peppers, remove seeds and ribs and chop finely. Rinse shrimp in a colander with cold water, drain, pat dry with paper towel and chop finely. Mix shrimp, scallions, garlic, chile peppers and 2 tablespoons cilantro and season with salt and pepper. Knead shrimp mixture and egg with as much rice flour as necessary to form a moldable mixture. Shape shrimp mixture into small balls, roll in coconut and smooth with wet hands. Fry shrimp balls in hot oil in portions until golden brown, 5-6 minutes. Drain shrimp balls on paper towel.
2.
Serve shrimp balls with a green salad and chile sauce, if desired.
