Jumbo Shrimp in Knafeh Dough with Cocktail Sauce

خلود سعيدKüchenchef

Zutaten

• 12 large cooked and frozen shrimp
  12 pieces
• 2 cups of knafeh dough
  2 cups
• 3 teaspoons of cumin
  3 teaspoons
• Salz
  0
• Gewürze
  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

Schritte

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.

   Benötigte Werkzeuge:

   🍳

   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.

   Benötigte Werkzeuge:

   Bratpfanne

   1 Min
3. 3

   To prepare the sauce, mix all three ingredients.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Salzpro 100g

Asche100 g

Gewürzepro 100g

Energie350 kcal

Proteine10 g

Gesamtfett15 g

Kohlenhydrate60 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags