Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb raw shrimp
- 6 ounces water chestnuts
- 2 scallions
- 1 teaspoon rice wine (or dry sherry)
- 3 1/2 teaspoon fresh ginger, finely grated
- salt & freshly ground black pepper
- 1 egg white
- 1 teaspoon cornstarch
- oil (for deep frying)
Directions
1. Peel, devein and finely chop the shrimp.
2. Finely chop water chestnuts and scallions.
3. Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.
4. Beat the egg white until stiff.
5. Fold the egg white and the cornstarch into the shrimp mixture.
6. Roll into balls the size of walnuts (wet hands will make this easier).
7. Heat the oil in a wok (if you are using a fryer, heat to 350°F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.
8. Drain on a paper towel covered rack and serve immediately.
Category:Bhutani Recipes
Category:Bhutani Snacks