Gourmet Spicy Shrimp

Name: Gourmet Spicy Shrimp
Total time: 50 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 2.333 cups vegetable stock; 1 tsp Curry powder; 1.25 cups Basmati rice; 2.333 cups Prawn (peeled and deveined); 1 egg white; 2 Tbsps white breadcrumbs; lemon juice; 2 Tbsps vegetable oil (for frying); creamed Horseradish (to garnish)

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Health Score:

75 / 100

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

342

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	342 cal.	(16 %)
Protein	31 g	(32 %)
Fat	8 g	(7 %)
Carbohydrates	36 g	(24 %)
Sugar added	0 g	(0 %)
Roughage	1.7 g	(6 %)

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more nutritional values

Vitamin A	0 mg	(0 %)
Vitamin D	0.7 μg	(4 %)
Vitamin E	8.8 mg	(73 %)
Vitamin K	0.7 μg	(1 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	10 mg	(83 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	26 μg	(9 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	3.5 μg	(8 %)
Vitamin B₁₂	2.4 μg	(80 %)
Vitamin C	13 mg	(14 %)
Potassium	442 mg	(11 %)
Calcium	162 mg	(16 %)
Magnesium	118 mg	(39 %)
Iron	1.2 mg	(8 %)
Iodine	130 μg	(65 %)
Zinc	3.4 mg	(43 %)
Saturated fatty acids	1.2 g
Uric acid	249 mg
Cholesterol	189 mg
Complete sugar	1 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2.333 cups vegetable stock; 1 tsp Curry powder; 1 ¼ cups Basmati rice; 2.333 cups Prawn (peeled and deveined); 1 egg white; 2 Tbsps white breadcrumbs; lemon juice; 2 Tbsps vegetable oil (for frying); creamed Horseradish (to garnish)

How healthy are the main ingredients?

Basmati rice Horseradish

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Preparation steps

Bring the stock to the boil with the curry powder and a little salt. Add the rice, cover and simmer for about 20 minutes.

Roughly chop the prawns and then chop finely in a mincer. Mix in the egg white and enough breadcrumbs for the mixture to hold its shape. Season with salt, a dash of lemon juice and ground black pepper and form into 4 patties. Fry in hot oil in a non-stick pan for 2-3 minutes on each side until golden brown.

Using a small mould or ring, arrange the rice on plates and place the prawn cakes on top. Serve garnished with a dollop of creamed horseradish if desired.