Prawn balls with pickled vegetables

Prawn balls with pickled vegetables

3.8 6 valutazioni

Prep. 50min

Totale 1h 15min

6 portions

Ingredienti

Sweet soy sauce

sesame oil
2 tsp
garlic clove
1
eschalots (approx. 70 g), cut into halves
4
Chicken stock paste (see Tips)
1 tsp
water
130 g
cornflour
1 tsp
soy sauce
40 g
brown sugar
40 g
dried chilli flakes to taste
¼ - ½ tsp

Pickled vegetables

water
400 g
malt vinegar
200 g
salt
2 tsp
carrot cut into matchsticks
140 g
Lebanese cucumber peeled, deseeded and cut into matchsticks
140 g
garlic cloves
2
piece fresh ginger peeled
4 cm
sesame oil
2 tbsp
peanut oil
2 tbsp
red onion cut into thin strips
140 g
fresh coriander stalks and leaves cut into thin slices (see Tips)
4 sprigs
black sesame seeds
1 tbsp

Prawn balls

piece fresh ginger peeled
3 cm
garlic cloves
2
fresh coriander roots, stalks and leaves
4 sprigs
spring onions/shallots trimmed and cut into halves
2
prawn flesh
400 g
cornflour
3 tbsp
egg
1
soy sauce
1 tbsp
rice wine vinegar
1 tbsp
salt
¼ tsp
ground white pepper
⅛ tsp
lime juice
½ tsp
water
500 g

Difficoltà

facile

Valori nutritivi per 1 portions

Sodio 1925 mg

Proteine 17.5 g

Calorie 1196.5 kJ / 28.3 kcal

Grassi 16.6 g

Fibre 3 g

Grassi saturi 2.9 g

Carboidrati 15.7 g

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Presente anche in

Street Food 10 ricette
Australia e Nuova Zelanda

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