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Ingredients
Salsa de jitomate
- 2 centimetros de jengibre pelado
- 1 chile rojo cortado a la mitad y desvenado
- 10 g de jugo de limón amarillo, recién exprimido
- 1 cdita sal
- 2 jitomates cortados en cuartos (aprox. 200 g)
Relleno de cangrejo
- 20 g de hojas de cilantro
- 3 centimetros de cáscara de limón amarillo
- 1 diente de ajo
- 1 cdita de sal
- 1 chile rojo cortado a la mitad y desvenado
- 1 pizca de comino en polvo
- 300 g de pulpa de cangrejo
- 8 láminas de pasta filo (aprox. 48 cm x 25 cm)
- aceite vegetal para freír
- Nutrition
- per 8 porción
- Calories
- 1217 kcal / 5101 kJ
- Protein
- 61 g
- Fat
- 61 g
- Carbohydrates
- 106 g
- Fibre
- 5 g
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