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Up Town Spinach Salad With Spicy Asian Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.2892
Energy (kCal)12919.4596
Carbohydrates (g)114.8057
Total fats (g)1371.5998
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the salt and pepper to together in a bowl and set aside. | 2. Pat the shrimp dry and place them in a food processor. Add in the old bay and pulse gently til you get a corse ground texture. Divide the shrimp into 6 portions. | 3. On your counter line up your hard cooked eggs, the shrimp,the beaten egg in a cereal bowl, and 2 dinner plates. Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture. | 4. Place a boiled egg in your palm and cover it completely with a portion of shrimp. Roll it in the beaten egg and set it on top of the hash browns. Repeat with the rest of the boiled eggs. Press as many of the hash browns as you can around the eggs, forming a ball. Set them on the clean plate and chill until the oil is ready. Save the left over hash browns. | 5. Heat the canola oil to 350. in a large deep heavy pot or a deep fryer. | 6. In a small pot whisk together the chilli sauce, white wine vinager, and extra virgin olive oil and set over a low heat to warm. | 7. When the oil is hot place 2 to 3 of the eggs gently into the pot,do not crowd them. Cook for 4 minutes, turning once half way though. Place on a cooking rach and sprinkle with the salt and pepper mix while hot. Remove any loose hash browns to the rack also. Repeat till all the eggs are done. Fry the leftover hash brown up and drain. | 8. Toss the spinach, red bell pepper,and green onions with 1/3 cup of the warm dressing. Pile the spinach onto 6 salad plates. Sprinkle on the tomatoes and loose hash browns. Cut the eggs in half and place them in the center of the spinach, yolk side up. Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 lb peeled devained 321.8674 4.1253 61.6988 4.5787
    bay seasoning 1 teaspoon old - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    potato 20 ounces Shredded 436.5822 99.1665 11.6233 0.5103
    hard egg 6 peeled cooled boiled - - - -
    salt 1 tablespoon - - - -
    black pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    canola oil 48 ounces 12029.2567 0.0 0.0 1360.7756
    baby spinach 6 ounces 39.1223 6.1745 4.8648 0.6634
    red bell pepper 1/2 cup diced - - - -
    green onion 1/2 cup diced 9.585 2.0377 0.3444 0.1668
    grape tomato 1 pint - - - -
    thai chili sauce 1/2 cup sweet - - - -
    white wine vinegar 3 tablespoons - - - -
    extra virgin olive oil 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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