Breaded Rapa Whelk Cutlets
A wonderful cutlet recipe for seafood lovers! Last weekend my hunt for rapa whelks (large Black Sea sea snails) led me to the market. Luckily, I know how to pick this seafood: always check the condition of the shell — it should be tightly closed. Otherwise you might end up with one that isn't fresh.
Christina_A
Recipe author
Breaded Rapa Whelk Cutlets
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
13 g
Fats 22 %
6 g
Carbohydrates 30 %
8 g
123 kcal
GI:
50
/
0
/
50
- To get the snails out of their shells easily, freeze the whelks for a full day first. Then let them thaw and pull the meat out with a fork. Cut the whelks in half and rinse them in water with lemon juice — this helps remove any slime and the distinctive smell. Pound the meat gently, then make a batter by beating the egg with ground black pepper. Put the flour in a separate bowl. While you work, let the whelks marinate in soy sauce for a bit; about five minutes does the trick. Dredge the meat in flour, dip it in the egg, and fry it quickly in a skillet — no more than ninety seconds per side. Transfer the finished dish to a plate and squeeze plenty of lemon juice over it. Wine pairs beautifully with rapa whelks: a dry rosé or white. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Rapana - 77 kcal/100g
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