Battered Shrimp
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
924
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 305 mg | (102 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 225 μg | (113 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 433 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Long grain rice
- ¾ cup Cashews
- ⅔ cup flour
- 2 eggs (separated)
- ½ cup white wine
- vegetable oil (for deep frying)
- 4 cups shrimp (peeled apart from tail; deveined, rinsed and dried)
Preparation steps
1.
Cook the rice according to instructions on the packet.
2.
Toast the cashew nuts in a dry skillet until golden brown.
3.
Whisk together the flour, egg yolks and wine to make a smooth batter and season with salt and pepper. Rest the batter for 30 minutes.
4.
Beat the egg whites until stiff and fold into the batter.
5.
Heat the oil in a deep pan. The oil is hot enough when bubbles rise from the handle of a wooden spoon dipped into the fat.
6.
Dip the shrimps in the batter and deep fry in portions in the hot oil for about 3 minutes until golden brown. Drain on paper towels.
7.
Spoon the rice onto plates and scatter with the cashew nuts. Arrange the shrimps on top and serve.
