Coconut Prawn Skewers
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 184 μg | (92 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the puree
- 1 Mango (peeled, half diced)
- 1 chili pepper (finely chopped)
- 1 tsp freshly grated ginger
- sugar
- Lime juice
- For the kebabs
- 16 King prawn (ready-to-eat)
- 2 organic Limes (sliced)
- 1 egg white
- 1 ⅛ cups Shredded coconut
- 2 Tbsps sesame oil
Preparation
Kitchen utensils
1 Tablespoon, 1 Measuring cups, 1 Peeler, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Immersion blender, 1 deep bowl, 1 Salad spinner, 1 großer Pot mit Deckel, 1 Wooden spoon, 1 Fine grater
Preparation steps
1.
Puree the other half of the mango with a fork and stir in the chilli and the ginger. Season with a pinch of sugar, lime juice and salt and add the diced mango.
2.
To make the kebabs, skewer 4 prawns and 4 lime slices onto each kebab stick and season with salt and ground black pepper.
3.
Gently beat the egg white and dunk each kebab in it. Then sprinkle the kebabs with the desiccated coconut and fry them in hot oil on each side for 1-2 minutes. Serve on plates with the mango-chilli puree.
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