Deep Fried Shrimp and Chanterelle Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dip
- 4 sprigs Dill
- 250 grams Soy yogurt (natural)
- salt
- freshly ground peppers
- 1 pinch chili peppers
- 1 ripe Plum tomato
- 2 garlic cloves
- For the skewers
- 12 shrimp (ready to cook)
- 12 fresh Chanterelle (cleaned)
- 2 eggs
- 1 Tbsp Pastry flour
- 4 Tbsps breadcrumbs
- Also
- vegetable oil (for frying)
Preparation steps
For the dip, rinse the dill, shake dry, put some dill for garnish aside, and finely chop the rest. Mix the chopped dill with yogurt, chile pepper and season with salt and pepper.
Blanch the tomato, peel, halve, core and dice the flesh. Peel the garlic, finely chop and mix with 2/3rd of the diced tomato. Fill the yogurt dip into a cup and garnish with a little dill and the remaining tomato.
For the skewers, thread the shrimp and chanterelle mushrooms individually on wooden skewers, ensuring that the shrimp is straight.
For the batter, separate the eggs. Whip the egg whites to a stiff snow. Beat the yolks with 1 tablespoon water and the flour, mix with the egg whites, season with salt, and fold in some breadcrumbs.
Dip the skewers into the batter and deep fry in hot frying oil until golden brown. Drain on paper towels. Pull the finished shrimp and mushrooms from the skewers and serve garnished with the dip, and with dill.
