Photo: Dana DeVolk
Morecambe Bay shrimp and tamarind spring rolls
28 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
425
Calories
33g
Protein
19g
Fat
24g
Carbs
Counts 12 of 17 ingredients — the other 5 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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sake | 1 oz (30ml) | 39 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Roasted Peanut | 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
- 250g/9oz brown shrimps
- 75g/3oz beansprouts
- 1 stick lemongrass
- 2cm/1in piece galangalgalangal
- ½ tsp tamarind
- 1 tbsp dark soy sauce
- 1 tbsp sake
- 1 hot chilli
- 1 tbsp finely chopped fresh coriander
- ½ tsp freshly ground white pepper
- palm sugar ( brown sugar
- 1 packet spring roll wrappers
- 1 free-range egg
- groundnut oil, for deep-frying
- 2 garlic
- 1 x 2cm/1in piece fresh ginger
- 2 chillies, seeds
- 1 tsp palm sugar ( brown sugar
- 5 tbsp lime juice
- 3 tbsp fish sauce
- 125ml/4½fl oz lime juice
- 40g/1½oz brown sugar
- 1 tbsp fish sauce
- ½ tsp chilli oil
- 2 tbsp fresh mint
- 2 tbsp fresh coriander
- 40g/1½oz crushed roasted peanuts
- 110g/4oz watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes