Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Prawn | not in our table | 0 |
| Salad | 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 cup cooked shrimps (prawn)
- ½ envelope gelantin
- 2 tbsp. Flour
- 2 tbsp. butter or margarine
- ½ cup milk
- 1 egg yolk
- light cream
- juice of ½ lemon
- salt
- pepper
- chopped parsley
- 2 egg whites
- 1 tbsp. salad oil
- dry bread crumbs
- fat or oil for deep fry.
- =
Directions
Wash and drain the shrimps. Soak gelantin in some of the cold milk. Make a thick sauce of flour, milk and stock and add the shrimps and gelantin. Beat the egg yolk with the cream, add the sauce and return to saucepan for thickening, taking care that it does not boil. Add lemon juice, parsley, salt and pepper. Spread this mixture onto a shallow dish to cool and set. When set, cut in eight equal parts and form a firm cylinder of each. Roll each in bread crumbs, then in a mixture of beaten egg whites and salad oil and then again in bread crumbs, again in egg white and bread crumbs. Fry in hot deep fat (400°) until golden brown and serve hot, garnished with some sprigt of parsley than have been fried crisp (but not brown) in the same deep fat. Serve hot.