Shrimp balls with Thai salad — Meal
Meal

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Macros (per serving)

Fat

50%

(36 g)

Protein

20%

(33 g)

Carbs

30%

(49 g)

36 g Net,

13 g Fiber

648 Calories (per serving)

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Fish dishes

Egg dishes

Vegetable Dishes

Shrimp balls with Thai salad

Ingredients

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Shrimp balls:

Shrimps (peeled and washed)

400 g

Egg

4 pieces

Red pepper (hot)

1 piece

Fresh coriander

10 g

Garlic

2 cloves

Dried coriander

12 tsp

Sesame seed

4 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Thai Salad:

Chinese cabbage

1 piece

Carrot

200 g

Mango

1 piece

Cucumber

1 piece

Spring onion

2 pieces

Olive oil (extra vierge)

85 ml

Coconut aminos

3 Tbsp

Lime juice

3 Tbsp

Cashew nuts

4 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

20 min

1

Preheat the oven to 200 ° C and grease an oven dish with some coconut oil.

2

Peel the garlic cloves. Finely chop the Chinese cabbage and grate the carrot. Then cut the mango into cubes and cut the cucumber into ribbons. Cut the spring onion into rings.

3

Combine the ingredients for the shrimp balls in a food processor and grind finely.

4

Form balls into the mixture by hand and place in the baking dish.

5

Bake the shrimp balls in 20 minutes and let them cool.

6

Combine all salad ingredients in a large bowl and mix well.

7

Serve with the shrimp balls.

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Details

Allergens

Nuts, Fruit, Nightshade, Sesame, Shelfish, Crustaceans & Molluscs, Chicken egg, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Blender, Oven, Oven dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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