Jumbo Shrimp in Knafeh Dough with Cocktail Sauce

خلود سعيدCuisinier

Ingrédients

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

Mesures

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.

   Matériel requis:

   🍳

   Bowl

   🍳

   Paper towels

   30 minutes
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.

   Matériel requis:

   Poêle à frire

   1 minutes
3. 3

   To prepare the sauce, mix all three ingredients.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Épicespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques