Flounder Rolls with King Prawns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 173 μg | (87 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Plaice fillet (about 140 grams)
- 8 King prawn (deveined and peeled)
- 10 scallions
- 2 garlic cloves
- 1 tsp ginger (freshly grated)
- 2 Tbsps sesame oil
- 2 Tbsps soy sauce
- For the chile sauce
- 2 red chili peppers
- 4 Tbsps sesame oil
- 1 tsp honey
- 5 Tbsps light soy sauce
- 4 Tbsps Rice wine
Preparation steps
Rinse the flounder fillets and king prawns and pat dry.
Rinse and trim the scallions. Chop about 8 scallions diagonally and keep aside.
Chop the rest scallions finely. Peel the garlic, chop finely and mix with the finely chopped scallions. Add in the freshly grated ginger, sesame oil and soy sauce.
Place the flounder fillets in a plate and top with the scallion mixture. Place 2 king prawns over each flounder fillet and roll up. Fix the rolls with toothpicks. Place the rolls in a bamboo steamer and steam over hot steam for 8-10 minutes.
For the chile sauce, rinse and trim the chile peppers and cut into thin slices. Pour in the sesame oil, honey, light soy sauce and rice wine.
Arrange the digonally cut scallions on a plate. Remove the rolls from the steamer and remove toothpicks from it. Cut the rolls into slices and place over the scallions on plate. Drizzle the chile sauce over and serve.
