Grilled Shrimp Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the shrimp balls
- 100 grams fresh Pork belly (thinly sliced)
- 500 grams King prawn
- 1 garlic clove
- 2 violet shallots
- 1 Tbsp sugar
- 1 Tbsp Vietnamese Fish sauce
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the shrimp balls
- 2 pcs sugar cane (peeled and chopped into 1 cm or 1/3 inch segments)
- For the dip
- 1 chili pepper
- 1 garlic clove
- 1 Tbsp sugar
- 2 Tbsps Lime juice
- 4 Tbsps Vietnamese Fish sauce
Preparation steps
For the shrimp balls: Boil pork for 4 minutes in water. Remove, drain and let cool in the freezer.
Peel king prawns and cut in half lengthwise. Remove intestines, rinse and dry thoroughly. Mince shrimp and pork. Peel and mince garlic and shallots. Combine shrimp, pork, garlic, shallots, sugar and fish sauce. Season with salt and pepper. Chill for 30 minutes.
Divide shrimp into 8 portions and shape with wet hands around sugar cane pieces. Brush grill with oil and grill balls until crispy and light brown on all sides, about 6-8 minutes.
For the dip: Slice chile into rings, peel garlic and combine with chile and some sugar using a mortar and pestle. Combine paste with remaining sugar, lime juice and fish sauce. Dilute with 50-80 ml (approximately 1/3 cup) of water. Serve balls with sauce.
