Informations supplémentaires
35 min.
|
468 kcal
|
easy
|
|
Printable version
1. Setup and cook the rice
Bring 310 2P | 430 3P ml of water with salt and pepper to a boil. Chop the ginger, the mint and the green onions. Cut the carrots into small sticks or grate them. Thinly slice the cucumber(s) into half rounds or strips. Peel and very finely chop the shrimp. Add the rice to the boiling water, cover and cook over low heat for 10-12 minutes.
2. Make the cakes
Pat the shrimp dry with paper towel. Mix the shrimp with the egg, the panko, the ginger, half of the green onions, salt and pepper. Make 2 to 3 cakes per person.
3. Cook the cakes
Heat a generous drizzle of oil in a pan over medium-high heat. Cook the shrimp cakes for 3-4 minutes on each side.
4. Make the salad and the sauce
Mix the cucumbers with the carrots, the rest of the green onions, half of the mint, the sesame seeds, a drizzle of oil, salt and pepper. Add 1 tbsp of rice vinegar and a pinch of sugar if desired. Mix the sour cream with the rest of the mint, 1 tbsp of rice vinegar, a pinch of salt and a pinch of sugar. To help your children with the development of their taste, let them make their own salad with the elements that they are ready to try. Do the same with the sauce, if the mint is not well accepted by the children.
5. Plate your dish
Serve the cakes with the salad, the rice and the sour cream. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
250gShrimps
2unitSour Cream
1unitFresh egg
0.5unitFresh Mint
2unitGreen Onion(s)
2unitCarrot(s)
2unitLebanese Cucumber(s)
0.5unitGinger
60gPanko Breadcrumbs
10gGrilled Sesame Seeds
140gBasmati Rice
What you need
pan, bowl, spatula
468 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
17g
26%
cholesterol
417mg
139%
fiber
4g
16%
protein
44g
saturated
7g
35%
sodium
639mg
27%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg