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Spicy marinated prawns with rice
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr 45 mins
Calories:
407
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 12 King prawn (ready to cook)
- 2 fresh garlic cloves
- 1 tsp freshly grated ginger
- 2 Tbsps Lime juice
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp Tandoori masala seasoning
- 250 grams Basmati rice
- 3 Kaffir lime leaves
- salt
- to serve
- 4 Tbsps Yogurt (0.1% fat)
- Curry powder
Preparation steps
1.
Rinse the shrimp and pat dry. Peel the garlic and squeeze into a bowl. Stir in the ginger, lime juice, yogurt and tandoori masala. Add the shrimp and stir; cover and marinate about 1 hour in the refrigerator.
2.
Rinse the rice in a sieve and cook with kaffir lime leaves in bamboo steamer according to the manufacturer's instructions.
3.
Remove the shrimp from the marinade, thread onto wooden skewers as desired and cook on the hot grill (or grill pan) for 3-4 minutes. Occasionally brush with the marinade. Season with salt just before serving. Arrange shrimp on plates with one dollop of yogurt and sprinkle with a little curry powder. Serve with the rice.
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