Shrimp Coconut Balls with Chile Sauce

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Shrimp Coconut Balls with Chile Sauce
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
57
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie57 cal.(3 %)
Protein5 g(5 %)
Fat3 g(3 %)
Carbohydrates3 g(2 %)
Sugar added1 g(4 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate8 μg(3 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C4 mg(4 %)
Potassium115 mg(3 %)
Calcium28 mg(3 %)
Magnesium19 mg(6 %)
Iron0.4 mg(3 %)
Iodine19 μg(10 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.9 g
Uric acid37 mg
Cholesterol36 mg
Complete sugar1 g

Ingredients

for
25
For the shrimp coconut balls
2 scallions
2 garlic cloves
1 Red chili pepper
500 grams raw, peeled shrimp (deveined)
3 Tbsps minced cilantro
salt
freshly ground peppers
1 egg
3 Tbsps Rice flour
3 Tbsps Shredded coconut
vegetable oil (for frying)
For the sauce
½ tsp freshly grated ginger
6 Tbsps sweet and spicy Chili sauce
4 Tbsps light soy sauce
1 Tbsp Lime juice
1 Tbsp scallions (sliced ​​into rings)
cilantro (for garnish)
How healthy are the main ingredients?
soy saucegingergarlic clovesaltegg

Preparation steps

1.

For the shrimp balls, rinse the scallions and chop finely. Peel the garlic cloves, remove the seeds from the chile and finely chop both. Rinse the shrimp under cold water, drain, place on paper towels, pat dry and finely chop. Toss the shrimp with the scallions, garlic, chile and 2 tablespoons of cilantro, and season with salt and pepper. Add the egg and knead into a ball, adding rice flour as needed until it holds together. Form the dough into small balls and roll in the coconut with wet hands. Fry the balls in hot oil for 5-6 minutes until golden brown.

2.

Drain on paper towels.

3.

For the chile sauce, peel and press the ginger. Mix the scallions with the chile sauce, soy sauce, lime juice and 1 tbsp of cilantro leaves. Serve the shrimp balls with the dipping sauce and garnish with cilantro.