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• 150 g dried peeled shrimps and prawns • 200 ml coconut milk • 20 g roasted peanuts • 20 g cashew nuts • Parsley
• Coriander • 4 tomatoes, chopped • 2 large onions • 1 tablespoon olive oil • 75 g flour • 1 small piece of grated ginger
Instructions:
• 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 shrimp 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, provide a lot of salt. Prefer fresh uncooked shrimp.
Preparation time:
Cooking time:
For 4 people
Latin america
