Wild Garlic Soup with Fried Shrimp

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Wild Garlic Soup with Fried Shrimp
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,567 cal.(75 %)
Protein19.37 g(20 %)
Fat154.78 g(133 %)
Carbohydrates41.96 g(28 %)
Sugar added0 g(0 %)
Roughage1.51 g(5 %)
Vitamin A169.55 mg(21,194 %)
Vitamin D0.15 μg(1 %)
Vitamin E18.77 mg(156 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.64 mg(30 %)
Vitamin B₆0.86 mg(61 %)
Folate57.74 μg(19 %)
Pantothenic acid0.87 mg(15 %)
Biotin5.59 μg(12 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C21.96 mg(23 %)
Potassium539.87 mg(13 %)
Calcium177.06 mg(18 %)
Magnesium51.56 mg(17 %)
Iron3.07 mg(20 %)
Iodine25.97 μg(13 %)
Zinc1.9 mg(24 %)
Saturated fatty acids38.27 g
Cholesterol227.61 mg

Ingredients

for
4
Ingredients
250 grams Wild garlic
600 milliliters Vegetable broth (Instant)
200 milliliters Coconut milk (Dose, unsweetened)
2 garlic cloves
2 Tbsps vegetable oil
2 shallots
2 Tbsps butter
1 tsp grated ginger
salt
freshly ground peppers
100 grams Whipped cream
2 egg yolks
4 raw, medium shrimp (with shell, without head) (each 30 g)
salt
freshly ground peppers
80 grams thin Egg noodle
2 egg whites
500 milliliters vegetable oil (for frying)
How healthy are the main ingredients?
Coconut milkWhipped creamgingergarlic cloveshallotsalt

Preparation steps

1.

Peel shrimp, devain but leave tails on. Slightly cut into ventral side, so shrimp stay straight during cooking. Season with salt and pepper.

2.

Using scissors, cut the noodles into about 6 cm (approximately 3 inches) long strips and place in a bowl. Beat egg whites until stiff.

3.

For the soup, rinse wild garlic and add dripping wet to boiling salted water. Allow to wilt, drain and rinse in bowl of ice water.

4.

Peel garlic and chop finely.

5.

Peel shallots, dice finely and saute with garlic in butter until translucent. Add wild garlic and ginger, sauté briefly. Add broth and coconut milk and bring to a boil. Remove from heat and puree with an immersion blender. Whisk together heavy cream and egg yolks and stir into broth (do not boil!). Season with salt and pepper.

6.

Heat vegetable oil to about 180°C (approximately 400° F), (when bubbles rise on inserted wooden spoon).

7.

Using a fork, dip shrimp into the egg whites, let excess drip off, then fold shrimp into pasta slices and fry in vegetable oil until golden brown, about 2 minutes. Degrease on paper towels.

8.

Ladle soup into bowls and serve with fried shrimp.