Shrimp and Rice Balls with Zucchini Sauce

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Shrimp and Rice Balls with Zucchini Sauce
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Health Score:
8,0 / 10
50 min.
ready in 1 hr 30 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein15.54 g(16 %)
Fat7.27 g(6 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage7.73 g(26 %)
Vitamin A43.8 mg(5,475 %)
Vitamin D0 μg(0 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.17 mg(15 %)
Niacin3.05 mg(25 %)
Vitamin B₆0.39 mg(28 %)
Folate36.79 μg(12 %)
Pantothenic acid0.64 mg(11 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C47.04 mg(50 %)
Potassium504.74 mg(13 %)
Calcium50.53 mg(5 %)
Magnesium63.26 mg(21 %)
Iron2.14 mg(14 %)
Iodine4.74 μg(2 %)
Zinc1.47 mg(18 %)
Saturated fatty acids0.75 g
Cholesterol47.25 mg


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
How healthy are the main ingredients?
soybean oilgingerTurmericsoy saucesaltzucchini

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.