Crispy Seafood Wraps
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
196
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup Minced Beef
- 18 tail-on, raw shrimp (prepared)
- 12 Wonton wrapper (frozen)
- 1 small shallot
- 1 clove garlic cloves
- 1 Tbsp light soy sauce
- ½ tsp sugar
- vegetable oil (for frying)
- sweet Chili sauce (from Asian supermarket)
Preparation steps
1.
Put the minced beef into a bowl. Rinse the shrimps under cold running water and dab dry. Remove the tails from 6 shrimps, chop the shrimps quite finely and add to the mince. Make a cut along the backs of the remaining shrimps using a sharp knife.
2.
Thaw the wonton wrappers under a damp kitchen cloth to prevent them from drying out. Peel and finely chop the shallot and garlic and add to the mince. Season with sugar and soy sauce, mix well and check the seasoning.
3.
Spread a little mince on each wonton wrapper and lay a shrimp on each. Then roll up diagonally, so that the unpeeled tail end of the shrimp is exposed.
4.
Heat the oil in a wok or a deep frying pan and fry the shrimps, a few at a time, for 4-5 minutes until golden. Drain on absorbent kitchen paper and keep warm in the oven (70°C | 160F).
5.
Serve with the sweet and sour chilli sauce as a dip.
