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4 Serves
35 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
374 mg / 4,700 mgSodium
798 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
11 g / 20 gCholesterol
161 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat a small amount of vegetable oil in a frying pan over medium heat. Sauté the onions and garlic until softened, then add the shrimp and cook until pink and opaque.
Season the shrimp mixture with salt and pepper, then remove from heat and let it cool slightly.
Place a portion of the shrimp filling onto a sheet of Brik pastry. Fold the edges to create a triangle or envelope shape.
Heat the remaining vegetable oil in a clean frying pan and fry the pastries until golden brown and crispy on both sides. Drain on paper towels before serving.
0
g42
g10
g
British
Egyptian