Try this Fried Shrimp Stuffed Eggplants recipe, or contribute your own.
Suggest a better description(1) Remove veins from shrimp and wash. Parboil in boiling water 5 minutes, remove shells, and chop into large pieces. (2) Cut eggplants diagonally into pieces 1/4 inch thick, dip in water 10 minutes, and drain. Mince garlic. (3) Peel potatoes and cut into rings. Boil potatoes in water for 30 minutes. (4) After potatoes cook, drain off water in which potatoes were cooked. Bring pan back to stove and evaporate moisture by stirring with wooden spatula over low heat. (5) Whip hot potatoes with wooden spatula and force through sieve to make potato powder. (6) Add chopped shrimp, potato powder, minced garlic and beaten egg together and season with salt and pepper. (7) Coat eggplant with flour on both sides. Make eggplant sandwiches with filling (6) in middle. (8) Dip (7) into beaten egg, coat with bread crumbs, and deep- fry at 325F until crispy. by Chung Hea Han From
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Serving Size: 1 Serving (848g) | ||
Recipe Makes: 4 | ||
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Calories: 1342 | ||
Calories from Fat: 304 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 654.8mg | 201 % | |
Sodium 3971.9mg | 137 % | |
Potassium 2096mg | 55 % | |
Total Carbohydrate 197.6g | 58 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 173.8g | ||
Protein 63.7g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1342
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