Shrimp and Rice Balls with Zucchini Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 15.54 g | (16 %) | ||
| Fat | 7.27 g | (6 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.73 g | (26 %) |
| Vitamin A | 43.8 mg | (5,475 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.53 mg | (4 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 3.05 mg | (25 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 36.79 μg | (12 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 0.85 μg | (2 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 47.04 mg | (50 %) | ||
| Potassium | 504.74 mg | (13 %) | ||
| Calcium | 50.53 mg | (5 %) | ||
| Magnesium | 63.26 mg | (21 %) | ||
| Iron | 2.14 mg | (14 %) | ||
| Iodine | 4.74 μg | (2 %) | ||
| Zinc | 1.47 mg | (18 %) | ||
| Saturated fatty acids | 0.75 g | |||
| Cholesterol | 47.25 mg |
Ingredients
- For the shrimp balls
- 1 sprig Lemongrass
- 300 grams short grain rice
- 100 grams jumbo shrimp tail (peeled and deveined)
- 2 scallions
- 1 Red chili pepper
- 1 tsp freshly grated ginger
- ½ tsp ground Turmeric
- soy sauce
- For the dough
- 100 grams Rice flour (Or 50 grams of wheat flour and 50 g cornstarch)
- 1 egg white
- 1 pinch salt
- neutral vegetable oil (for frying)
- For the vegetables
- 2 Zucchini
- 1 garlic clove
- 1 Tbsp soybean oil
- 100 milliliters Vegetable broth
- 2 Tbsps freshly chopped cilantro
- 1 pinch Curry powder
- 1 splash Lime juice
Preparation steps
For the shrimp balls: Lightly crush the lemongrass with the flat side of a knife. Bring 500 ml (approximately 2 cups) of water to a boil in a saucepan along with the lemongrass. Add the rice and the rice and cook, covered over low heat, until the water has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and let cool slightly. Rinse the shrimp, pat dry and finely chop. Rinse, trim and cut the scallions into 3-4 cm (approximately 2-inch) long, thin strips. Risne the chile, halve, remove the seeds and cut into small pieces. With a fork, stir the scallions, ginger, turmeric and shrimp into the rice. Season with soy sauce. (The rice should be slightly sticky and easy to shape.) With moistened hands, form the mixture into small balls.
For the dough: Heat the oil in a deep-fryer or saucepan to about 350°F. Place the rice flour in a bowl and rapidly whisk in the egg white. All at once, pour 150 ml (approximately 5 1/4 ounces) cold water into the rice flour mixture and stir until a smooth dough is formed. Dredge the shrimp balls into the dough allowing any excess to drip back into the bowl, and working in batches fry the shrimp balls until they're golden brown and bob to the surface about 5 minutes. Drain on paper towels. Repeat with the remaining shrimp balls.
For the vegetables: Rinse the zucchini and chop into small pieces. Peel the garlic and chop finely. Heat oil in a skillet or wok and saute the zucchini and garlic until the zucchini is crisp-tender, 2-3 minutes. Add the broth and simmer over low heat until the zucchini is tender, about 5 minutes. Puree to the consistency you desire. Stir in the cilantro and season with curry and lime juice.
Spoon the zucchini onto plates and serve the shrimp balls alongside.
