Gourmet Spicy Shrimp
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 kcal | (19 %) | ||
| Protein | 22.05 g | (23 %) | ||
| Fat | 8.37 g | (7 %) | ||
| Carbohydrates | 54.88 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.27 g | (1 %) |
more nutritional values
| Vitamin A | 59.53 mg | (7,441 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 2.59 mg | (22 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 19.95 μg | (7 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 0.62 μg | (1 %) | ||
| Vitamin B₁₂ | 1.12 μg | (37 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 136.84 mg | (3 %) | ||
| Calcium | 69.49 mg | (7 %) | ||
| Magnesium | 28.12 mg | (9 %) | ||
| Iron | 0.47 mg | (3 %) | ||
| Iodine | 4.59 μg | (2 %) | ||
| Zinc | 1.15 mg | (14 %) | ||
| Saturated fatty acids | 1.39 g | |||
| Cholesterol | 139.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2.333 cups
- 1 teaspoon
- 1 ¼ cups
- 2.333 cups
Prawn (peeled and deveined)
- 1
- 2 tablespoons
white breadcrumbs
- 2 tablespoons
vegetable oil (for frying)
Preparation steps
1.
Bring the stock to the boil with the curry powder and a little salt. Add the rice, cover and simmer for about 20 minutes.
2.
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.
3.
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.
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