Jumbo Shrimp in Knafeh Dough with Cocktail Sauce

خلود سعيدCocinero

Ingredientes

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

Pasos

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.

   Herramientas necesarias:

   🍳

   Bowl

   🍳

   Paper towels

   30 minutos
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.

   Herramientas necesarias:

   Sartén

   1 minutos
3. 3

   To prepare the sauce, mix all three ingredients.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Especiaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas