Fried Prawns with Tomatoes and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 6 King prawn (ready to cook)
- 1 garlic clove
- 8 Cherry tomatoes
- 2 small onions
- 1 Vanilla bean
- 6 Tbsps olive oil
- sugar
- 1 splash white wine
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps finely chopped Basil
Preparation steps
Rinse tomatoes and cut in half. Peel onions, halve and cut into slices. Cut vanilla bean in half lengthwise and scrape out seeds with a sharp knife. Heat 1 tablespoon olive oil in a pan, saute onions until soft, add a pinch of sugar and vanilla seeds, mix and let caramelise. Deglaze the pan with a little white wine. Add broth, mix, cook over low heat until soft and season with salt and pepper. Puree basil in a blender with 3 tablespoons olive oil and season with salt and pepper.
Peel garlic and squeeze through a garlic press.
Season prawns with salt and pepper. Heat 2 tablespoons olive oil in a pan, saute prawns with garlic over medium heat for about 5-6 minutes. Add cocktail tomatoes and saute briefly.
To serve, spread vanilla onions on warmed plates, cover with shrimp and cocktail tomatoes and drizzle with basil oil.
