Gourmet Spicy Shrimp
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
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.
