Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Conch | not in our table | 0 |
| Meat | 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
- =
- 2 c Conch meat, pounded, chopped fine (or substitute clams)
- ¼ c Onions, grated
- ¼ c Olives, ripe, chopped fine
- 4 t Pimiento, chopped fine
- 1 t Garlic cloves, minced
- ½ t Basil
- ½ t Tarragon
- 3 dash Habanero Hot Sauce
- 1 Chile, habanero, stemmed, minced
- 1 t Baking powder, sifted
- ½ c Flour, all-purpose, sifted
- 1 Eggs, well beaten
- Oil, olive -- for frying
- =
Directions
In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside.
In another bowl, sift the baking powder and flour together and mix with the egg.
Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
Place the oil in a frying pan and bring up to 380F.
Carefully drop dough balls into the oil and cook until brown.
Remove with a slotted spoon and drain on paper towels.