Baked Crayfish Meatballs
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 40 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 36.68 g | (37 %) | ||
| Fat | 36.26 g | (31 %) | ||
| Carbohydrates | 7.34 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.82 g | (3 %) |
more nutritional values
| Vitamin A | 224.11 mg | (28,014 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 7.54 mg | (63 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 12.85 mg | (107 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 114.01 μg | (38 %) | ||
| Pantothenic acid | 1.35 mg | (23 %) | ||
| Vitamin B₁₂ | 4.61 μg | (154 %) | ||
| Vitamin C | 35.9 mg | (38 %) | ||
| Potassium | 756.52 mg | (19 %) | ||
| Calcium | 142.52 mg | (14 %) | ||
| Magnesium | 75.25 mg | (25 %) | ||
| Iron | 2.62 mg | (17 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 3.72 mg | (47 %) | ||
| Saturated fatty acids | 5.52 g | |||
| Cholesterol | 315 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams crayfish (peeled and deveined)
- 3 garlic cloves
- 2 sprigs cilantro
- salt
- peppers
- 1 small red chili pepper
- 1 egg
- 4 Tbsps Panko (substitute breadcrumbs)
- 4 Tbsps vegetable oil
- 100 grams Mayonnaise
- 2 tsps Wasabi paste
- 1 tsp Lime juice
Preparation steps
1.
Rinse the crayfish, pat dry and very finely chop. Peel the garlic and coarsely chop. Rinse the cilantro, shake dry, pluck the leaves and ground with the garlic in a mortar. Add one large pinch of salt and pepper and grind finely. Add the crayfish and process everything into a fine paste. Rinse the chile, cut lengthwise, scrape out the seeds and finely chop. Mix with the egg and the crayfish mixture well. With wet hands, shape into small balls and roll in the panko breadcrumbs.
2.
Heat the oil in a pan and cook the meatballs while turning for 3-5 minutes until crispy. Then lift out with a slotted spoon and drain on paper towels. Mix the mayonnaise with the wasabi paste and lime juice to taste.
3.
Serve the meatballs with the mayonnaise.
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