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Scallion and Shrimp Saute

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Scallion and Shrimp Saute
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
494
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein45.56 g(46 %)
Fat1.91 g(2 %)
Carbohydrates70.62 g(47 %)
Sugar added0 g(0 %)
Roughage0.95 g(3 %)
Vitamin A44.51 mg(5,564 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.11 mg(10 %)
Niacin8.31 mg(69 %)
Vitamin B₆0.33 mg(24 %)
Folate61.74 μg(21 %)
Pantothenic acid0.86 mg(14 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂3.93 μg(131 %)
Vitamin C13.46 mg(14 %)
Potassium770.14 mg(19 %)
Calcium53.26 mg(5 %)
Magnesium81.56 mg(27 %)
Iron1.37 mg(9 %)
Iodine0.15 μg(0 %)
Zinc3.12 mg(39 %)
Saturated fatty acids0.51 g
Cholesterol104.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
1
zucchini (julienned or grated)
2 sticks
Celery (julienned)
2
scallions (cut into diagonal rings, some green part set aside to garnish)
12
King prawn (ready to cook, cleaned and peeled)
12
Scallop (shelled, ready to cook)
2 tablespoons

Preparation steps

1.
Cook the rice in boiling salted water according to the directions on the packet.
2.
Fry the vegetables in 2 tbsp hot oil and season with salt and ground black pepper. Cover and cook for 3-4 min.
3.
Fry the prawns and scallops in 2-3 tbsp hot oil on a high heat for 3-4 min until golden brown. Season with salt, ground black pepper and lemon juice.
4.
Arrange the rice on plates, add the vegetables and top with the seafood. Serve garnished with the spring onion green.