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Ingredients
Zucchini Pancakes with Shrimp
- Ingredients
- 2 Zucchini
- salt
- 1 ½ ozs Parmesan
- 4 Tbsps breadcrumbs
- 3 eggs
- peppers
- 1 generous pinch Chili powder
- freshly grated Nutmeg
- 2 Tbsps butter
- 2 green scallions
- 18 ozs King prawn
- 2 garlic cloves
- lemons
- 2 Tbsps olive oil
- white peppers
Rinse the zucchini, trim and finely grate. Sprinkle salt and let stand in a colander for 10 minutes, then squeeze dry. Grate the Parmesan. Combine the zucchini, bread crumbs, Parmesan cheese, eggs, salt, pepper, chile powder and nutmeg.
Heat the butter in a pan over medium heat. Spoon 1 to 2 tablespoons of zucchini mixture into the pan, flatten and cook until golden brown on both sides. Keep warm in preheated oven at 50°C / 125°F.
Rinse the scallions, trim, cut into thin rings. Rinse the shrimp and pat dry. Peel the garlic and slice into quarters. Rinse the lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon.
Heat oil in a pan and saute the garlic until golden brown. Add the lemon zest and prawns. Cook, turning often, over high heat for about 3-4 minutes, until the shrimp are pink. Drizzle with lemon juice and sprinkle with scallions. Season with salt and white pepper. Arrange the shrimp on the zucchini cakes and serve.
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |