INGREDIENTS

• 1 package of 7 THALASSES shrimps 20/40
• 6 pcs of wholemeal Arabic pies or tortillas
• 180 gr Florina bell pepper
• 150 gr green bell pepper
• 50 gr spring onion
• 150 gr carrot
• 500 gr white cabbage
• 200 gr low-fat cream cheese
• 2 pcs lemons
• 2 tablespoons dill, finely chopped
• 2 tbsp olive oil

For the breading:

• 4 eggs
• 100 gr of ground oats
• 100 gr ground barley rusk
• 2 tablespoons of sweet paprika
• 1 tablespoon of garlic
• 1 tsp curry
• salt
• pepper

NUTRITIONAL ANALYSIS (per serving – 1/6 of the recipe)

• Energy: 473.4kcal
• Fat: 16.9gr
• Of which saturated: 6.2gr
• Carbohydrates: 54.4gr
• Of which sugars: 8.9gr
• Of which edible fibre: 10.0gr
• Protein: 25.9gr

METHOD

1. Preheat the oven to 180°c in the air.
2. Add the salt and the breading spices to the ground barley rusk and start breading, passing the prawns successively through the ground oats, then the egg and finally the rusk mixture.
3. Add the shrimps to a baking tray lined with non-stick paper, pour the olive oil on top and bake for about 30 minutes until golden.
4. Cut the vegetables into thin strips.
5. Mix the cream cheese with the juice of half a lemon, dill, a little salt and pepper.
6. Add about 2 tablespoons of the cream cheese dressing to the pies, top with the breaded shrimp, vegetables and wrap.

Keep Eat Healthy (@keep_eat_healthy)