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Preparation time:
10 min
Cooking time:
15 min
For 4 people
Latin america


150 g dried peeled shrimps and prawns
200 ml coconut milk
20 g roasted peanuts
20 g cashew nuts
4 tomatoes, chopped
2 large onions
1 tablespoon olive oil
75 g flour
1 small piece of grated ginger


Mix half of the shrimp, peanuts and cashews until a thick powder is obtained.
In a skillet, sauté the onions in olive oil.
Dissolve the flour with half the coconut milk.
Pour the remaining coconut milk into a saucepan, heat over low heat, stir in the parsley, tomatoes and coriander.
Pour the coconut milk and flour mixture with the shrimp, peanut and mahogany powder into the pan.
Stir constantly to avoid lumps.
Add the other half of the whole shrimps and ginger and continue to stir until boiling.
Serve hot.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
328.9 Kcal 26.4 g 7.6 g 17.7 g 9.7 g 0.2 g 4.0 g 239 g

The nutritionist's advice:

Dried shrimp, although a good source of protein, provides a lot of salt. Prefer fresh uncooked shrimp.