Thai Shrimp Balls
Thai Shrimp Balls - Flavorful Shrimp paired with a surprisingly bold salad
Healthy, because
Even smarter
Nutritional values
These protein-rich shrimp balls cover half of your daily requirement of iodine. This mineral is essential for the work of the thyroid gland. Papaya and paprika also strengthen the immune system and the Asian spices and herbs stimulate the metabolism and digestion.
If you are not a fan of mint, simply exchange the herb for cilantro or parsely.
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 ozs shrimp (without shell, each about 1oz.)
- 1 egg
- 1 shallot
- 1 pc fresh ginger
- 1 green chili pepper
- salt
- peppers
- ½ Papaya
- 1 red Bell pepper
- 1 Red onion
- 1 small garlic clove
- 1 Lime
- 1 Tbsp Thai fish sauce
- 1 tsp soy sauce
- 1 tsp honey
- 3 Tbsps Canola oil
- 3 sprigs mint
Kitchen utensils
Preparation steps
Devein shrimp, rinse and pat dry. Separate egg (save egg yolk for another use). Place shrimp and egg white in a food processor or mini chopper and process until smooth.
Peel shallot and ginger and finely chop; Cut chile pepper in half, remove the seeds, rinse and finely chop. Mix everything thoroughly with the ground shrimp. Season with salt and pepper. Chill.
Core and peel papaya. Cut bell peppers into quarters, remove seeds and rinse. Peel the red onion. Cut all into thin strips.
Peel the garlic and chop finely. Cut lime in half and squeeze. Mix 2 tablespoons juice with garlic, fish sauce, soy sauce and honey in a bowl. Add 1 tablespoon oil, papaya, bell pepper and onion strips and mix well. Rinse mint, shake dry, pluck leaves, coarsely chop and mix into the salad. Let stand 25 minutes and season to taste with salt and pepper.
Meanwhile, shape shrimp mixture into small balls and place them on a plate. Heat the remaining oil in a non-stick skillet and fry the shrimp balls on all sides over medium heat, 4-5 minutes. Drain on paper towels. Place salad on plates and serve with the shrimp balls.
