- Recipes Home
- Interest Groups
Crayfish With Zucchini Recipe
|Cooked crayfish||1 Pound (500 Gram)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped capsicum||1⁄4 Cup (4 tbs)|
|Milk/Coconut cream||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Vegetable stock||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1397 Calories from Fat 557
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 36.4 g181.8%
Trans Fat 0 g
Cholesterol 668.8 mg
Sodium 1785 mg74.4%
Total Carbohydrates 114 g37.8%
Dietary Fiber 19.7 g78.9%
Sugars 37.3 g
Protein 102 g204.9%
Vitamin A 90% Vitamin C 412.7%
Calcium 60.4% Iron 62.7%
*Based on a 2000 Calorie diet
Strain into bowl and save the liquid.
Heat butter and saute chopped onion and capsicum.
Add crayfish and stir-fry with onion and capsicum for 5 minutes.
Mix milk or coconut cream with flour till a smooth mixture is formed and add lemon juice.
Add liquid saved from cooking zucchini or duruka to the flour mixture and simmer till thick.
Cut zucchini into 3-4 cm pieces.
Now combine crayfish mixture and zucchini or duruka and fold in the sauce.
Serve with rice, potato or similar.