Dry Shrimp Curry

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Dry Shrimp Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 kcal(16 %)
Protein14.99 g(15 %)
Fat19.83 g(17 %)
Carbohydrates30.37 g(20 %)
Sugar added0 g(0 %)
Roughage8.01 g(27 %)
Vitamin A663.67 mg(82,959 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.18 mg(16 %)
Niacin3.89 mg(32 %)
Vitamin B₆0.36 mg(26 %)
Folate178.35 μg(59 %)
Pantothenic acid0.73 mg(12 %)
Biotin10.54 μg(23 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C45.44 mg(48 %)
Potassium944.72 mg(24 %)
Calcium135.27 mg(14 %)
Magnesium90.4 mg(30 %)
Iron6.8 mg(45 %)
Iodine17.94 μg(9 %)
Zinc1.99 mg(25 %)
Saturated fatty acids3.06 g
Cholesterol34.81 mg
Author of this recipe:

Ingredients

for
4
Ingredients
12
Prawn (peeled and de-veined)
4 tablespoons
2 tablespoons
1 teaspoon
sweet paprika
2 tablespoons
3 tablespoons
1
small, red chile pepper (finely chopped)
1
small carrot (cut into thin strips, 5 cm in length)
2
scallions (sliced on the diagonal)
½ cup
4 leaves

Preparation steps

1.
Marinate the prawns in the soy sauce.
2.
Mix the flour, paprika and sesame seeds together. Take the prawns out of the soy sauce and toss in the flour and sesame seed mixture. Heat the oil in a large frying pan, add the chilli and prawns and fry over a high heat for 2-3 minutes. Season with salt and freshly ground black pepper.
3.
Remove the prawns from the pan and fry the carrots, spring onions and cashew nuts in the remaining fat for around 3 minutes. Return the prawns to the pan, stir through the vegetables and spoon the mixture into the lettuce leaves. Arrange on plates and serve.