Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 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
- BLATJANG
- 2 ripe medium papayas, halved and seeded
- 2 scallions, white only, minced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons minced cilantro
- 1/4 teaspoon crushed red pepper
- SHRIMP
- 1 1/2 pounds medium shrimp, shelled and deveined
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 scallion, chopped
- 1 garlic clove, crushed
- One 1/2 -inch piece of fresh ginger, peeled and chopped
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped cilantro
Directions
Make the blatjang: Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour. Stir in the cilantro and crushed red pepper just before serving.
Make the shrimp: Light the grill or preheat the broiler. Soak eight 8-inch bamboo skewers in water. Double skewer the shrimp on 4 pairs of parallel skewers. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste. Spread the paste on both sides of the shrimp. Grill or broil for 3 to 4 minutes, or until pink on both sides. Sprinkle the shrimp with the cilantro and serve with the blatjang.
Category:South African Recipes
Category:South African Meat Dishes