Shrimp with Spicy Coconut Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 355 kcal | (17 %) | ||
| Protein | 29.5 g | (30 %) | ||
| Fat | 22.5 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 1 shallot
- 1 small, red chili pepper
- 2 tsps sesame oil
- 200 milliliters unsweetened Coconut milk
- salt
- 1 pinch sugar
- soy sauce (to taste)
- Chili powder (to taste)
- 100 milliliters Whipped cream
- also
- 500 grams Prawn (Without shell, raw)
- 2 egg whites
- salt
- as needed cornstarch
- vegetable oil (for frying)
- lemons (for garnish)
- Chives (for garnish)
Preparation steps
1.
Peel shallots and finely chop. Rinse chile pepper and finely dice. Heat sesame oil and saute shallots and chile pepper. Pour in coconut milk and boil for 5 minutes. Season with salt, sugar, soy sauce and chili powder. Cool down. Beat cream until stiff and fold in.
2.
Remove intestines from shrimp. Rinse and pat dry. Beat egg whites with a pinch of salt. Dip shrimp in egg whites and dust with cornstarch. Heat oil and fry shrimp in portions. Drain on paper towels.
3.
Serve shrimp garnished with chives on lemon slices. Serve with the coconut sauce.
