Shrimp Skewers with Spicy Dip
(0 votes)
(0 votes)
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 kcal | (19 %) | ||
| Protein | 7.54 g | (8 %) | ||
| Fat | 41.65 g | (36 %) | ||
| Carbohydrates | 2.84 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.28 g | (1 %) |
more nutritional values
| Vitamin A | 108.78 mg | (13,598 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.98 mg | (8 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.13 mg | (18 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 22.16 μg | (7 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.69 μg | (23 %) | ||
| Vitamin C | 29.04 mg | (31 %) | ||
| Potassium | 105.49 mg | (3 %) | ||
| Calcium | 44.52 mg | (4 %) | ||
| Magnesium | 13.54 mg | (5 %) | ||
| Iron | 0.72 mg | (5 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 6.27 g | |||
| Cholesterol | 205.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the aioli
- 3 garlic (crushed)
- 1 red chile pepper (finely chopped)
- 3 egg yolks
- 1 teaspoon hot Mustard
- 1 teaspoon Ketchup
- ⅔ cup olive oil
- ½ tablespoon lemon juice
- sweet Chili sauce (to garnish)
- Plus
- 16 King prawn (ready-to-cook, entrails removed)
- 1 teaspoon parsley (chopped)
Preparation steps
1.
To make the aioli allow all ingredients to reach room temperature. Mix together the garlic, chilli, egg yolks, mustard, ketchup and a pinch of salt and pepper and beat until creamy. Add the oil drop-by-drop then gradually pour it in stirring continuously. Always stir in the oil before adding more. Season with salt and lemon juice, transfer to a bowl, garnish with come sweet-sour sauce and chill.
2.
Skewer the prawns onto sticks and season with salt and ground black pepper. Grill on all sides turning frequently. Serve sprinkled with parsley with the aioli as a dip.
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