Sweet and Spicy Glazed Shrimp
Sweet and Spicy Glazed Shrimp - An Asian dish with a crunchy kick: Spicy shrimp on a bed of crisp, raw cabbage
Healthy, because
Even smarter
Nutritional values
The glazed shrimps provide a lot of iodine. The trace element is only scarcely distributed among foods, but here it is concentrated, the necessary daily intake is covered with one portion. Without iodine, our thyroid gland cannot produce hormones. Tiredness, nervousness and lack of concentration would be only three of the possible consequences.
If you cannot get fresh shrimp, buy frozen goods. They're already peeled, but with the tail still attached.
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 240 μg | (120 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 274 mg |
Ingredients
- Ingredients
- ¼ Napa cabbage (about 250 grams)
- salt
- 1 small carrot (about 50 grams)
- 1 small Red onion
- ½ Lime
- ¼ cup Coconut milk (9% fat)
- 2 tsps powdered sugar
- 1 tsp Red wine vinegar
- peppers
- 2 sprigs cilantro
- 3 Tbsps cane sugar
- 1 dried chili pepper
- 2 Tbsps Thai fish sauce
- 1 garlic clove
- 3 scallions
- 8 shrimp (with shell, each 50 grams)
- 2 Tbsps vegetable oil
Kitchen utensils
Preparation steps
Trim cabbage, then rinse and dry. Slice cabbage into thin strips and place in a bowl. Sprinkle with a little salt, mix well and let stand for 30 minutes.
Meanwhile, peel carrot and red onion, then cut both into thin strips. Squeeze juice from lime.
In another bowl, mix together coconut milk, powdered sugar, vinegar and 1 tablespoon lime juice. Season with pepper. Drain cabbage, then add to coconut milk mixture along with the carrot and onion.
Rinse cilantro, shake dry, pluck leaves and finely chop. Add to cabbage mixture. Let stand until flavors develop, about 30 minutes.
In a small pot, combine sugar, chile, fish sauce and 3 tablespoons water. Bring to a boil and cook, stirring, until sugar dissolves completely. Let cool.
Peel and chop garlic. Rinse scallions, pat dry and cut into 2 cm (approximately 3/4-inch) pieces.
Peel shrimp, leaving tails intact.
With a sharp knife, cut along back of shrimp to devein. Rinse shrimp and pat dry.
Heat oil in a wok over high heat until smoking. Add shrimp and garlic and cook until fragrant, about 30 seconds. Season with pepper.
Add 3-4 tablespoons of the chile sauce along with the whole chile. Cook, stirring, until sauce coats the shrimp, about 2 minutes.
Add scallions and cook until color brightens, about 45 seconds. Season slaw to taste. Serve shrimp alongside slaw.
