Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 3 cup: Uncooked shrimps, shelled and de-veined
- 1 no: Onion, cut into small pieces
- 2 tsp: Lime juice
- 1 tsp: Ground coriander
- 12 no: Peppercorns
- 1 tbsp: Mustard oil
- 1 tsp: Turmeric powder
- Salt to taste
Directions
Rub salt and turmeric powder on the shelled shrimps. Keep aside.
In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
Before serving pour the lemon juice on top of the shrimps.
Serve hot with boiled rice.
Category:Indian Recipes
Category:Assamee
Category:Assamee Non-Vegetarian