Jumbo Shrimp in Knafeh Dough with Cocktail Sauce

خلود سعيدKok

Ingredienser

• 12 large cooked and frozen shrimp
  12 pieces
• 2 cups of knafeh dough
  2 cups
• 3 teaspoons of cumin
  3 teaspoons
• Salt
  0
• Krydderier
  0
• 1 cup of vegetable oil for frying
  1 cup
• 1 cup of light ketchup
  1 cup
• 1 teaspoon of chili
  1 teaspoon
• 1 tablespoon of pomegranate molasses
  1 tablespoon

Trin

1. 1

   Thaw the shrimp in a bowl of cold water for 30 minutes. Dry and sprinkle with cumin. Spread the strands of knafeh dough and prepare a tie about 15 cm long. Wrap around the shrimp and tie as tightly as possible. Leave all the wrapped shrimp on paper towels to dry while heating the oil or cover and refrigerate for an hour or more. Place a plate on the wrapped shrimp to tighten the knafeh strands.

   Nødvendigt udstyr:

   🍳

   Bowl

   🍳

   Paper towels

   30 min
2. 2

   Heat the oil over medium heat and fry the shrimp for one minute, turning halfway through to cook both sides evenly. Drain and dry, then serve with cocktail sauce.

   Nødvendigt udstyr:

   Stegepande

   1 min
3. 3

   To prepare the sauce, mix all three ingredients.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Saltpr. 100g

Aske100 g

Krydderierpr. 100g

Energi350 kcal

Protein10 g

Total fedt15 g

Kulhydrat60 g

Kostfibre25 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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