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Add a photoBalut is an exotic dish from many Asian countries. In the SoutEast, it is best found in Manila.
Ingredientes
- 4 balut, cooked and peeled
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 to 3 Thai chili peppers, minced
- 1/2 small red bell pepper, seeded and chopped
- 1 tablespoon soy sauce
- 3 tablespoons oyster sauce
- 1/4 cup water
- 3 tablespoons oil
- 1/4 cup flour
- 1 tablespoon green onions, chopped
- pepper to taste
Direcciones
- In a bowl, lightly dredge peeled balut with flour.
- In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned. Remove from heat and drain on paper towels.
- Remove oil except 1 tablespoon from pan. Add onions, ginger, garlic and chili peppers. Cook, stirring regularly, until softened and aromatic.
- In a bowl, combine soy sauce, oyster sauce and water. Stir together until blended. Add to pan and bring to a boil. Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened. Season with pepper to taste. Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 324g | |
| Calories 562 | |
| Calories from Fat 369 | 66% |
| Total Fat 41.74g | 52% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 2391mg | 100% |
| Potassium 463mg | 13% |
| Total Carbs 42.17g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.17g | 4% |
| Protein 7.24g | 12% |
