Shrimp Balls
Shrimp Balls - Delicious and exotic seafood appetizers
Healthy, because
Even smarter
Nutritional values
Only good things for thyroid and immune system: Amazing how much protein, iodine and zinc fit into such small shrimp balls! Fat, on the other hand, is (almost) a no-no - if you hold back on the plum sauce, you will also save sugar calories.
The shrimp balls are suitable for many occasions: They taste solo as a starter or small Asian snack and can also make a delicious main course with braised paksoi or with rice. If you want it to go really quickly, just add a ready-made plum or chilli sauce.
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 197 μg | (99 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 228 mg |
Ingredients
- Ingredients
- 1 ½ lbs shrimp (Ready to cook)
- 2 Tbsps Sesame seeds
- 2 scallions
- 2 sprigs cilantro
- 1 Lime
- 1 Tbsp sesame oil
- 1 heaping Tbsp cornstarch (20 g)
- salt
- peppers
- 1 little green chili pepper
- 1 pc ginger (About 50 g)
- 2 garlic cloves
- 9 ozs Plum butter (Glass)
- 4 Tbsps soy sauce
- 1 tsp cinnamon
Kitchen utensils
Preparation steps
Make a notch at the top of each shrimp and remove and discard the black vein. Rinse shrimp, pat dry, and chop very finely with a large knife.
Toast sesame seeds in a dry skillet until light brown. Remove and let cool on a plate.
Wash, clean and chop green onions. Wash cilantro, shake dry, pluck leaves off and chop finely. Wash lime, rub dry and finely grate peel.
Mix shrimp with sesame seeds, onions, cilantro, lime zest, sesame oil and cornstarch. Season well with salt and pepper.
Scoop mixture into 16 teaspoon-sized servings and shape into balls. Cover with plastic wrap and refrigerate.
Meanwhile slice chile, remove seeds and chop finely.
Cut ginger into large pieces, press through garlic press and collect juice. If garlic press is unavailable, peel and finely grate ginger, then squeeze firmly in palm, collecting juice in a small bowl.
Peel garlic and chop finely. Stir in chile, ginger juice, plum jam, soy sauce and cinnamon.
In a pot, bring 2 liters of water to a boil; salt lightly. Turn off the stove, add the shrimp balls and let cook 3-5 minutes. With a skimmer, lift out shrimp balls, drain well and serve with sauce.
