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Cantonese Spicy Seafood

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)114.7418
Energy (kCal)1122.0266
Carbohydrates (g)21.6307
Total fats (g)61.4572
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chinese chili paste, sweet chili sauce, sherry, garlic, sirachi chili sauce and reduce to sauce consistency (you may let it cool and puree the ingredients together for better results). | 2. Saute chili and crushed red pepper into oil. This will make the oil more spicy and give a great flavor when it is used to fry the meat. | 3. Add seafood and stir fry until almost done, add other ingredients and reduce heat, serve. Just do not overdo the seafood or else it will be tough and rubbery. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper flake 1/4 cup crushed - - - -
    chinese chili paste 1 tablespoon - - - -
    chili pod 3 - - - -
    thai chili sauce 1/4 cup sweet - - - -
    peanut oil 1/4 cup 477.36 0.0 0.0 54.0
    shrimp 1 321.8674 4.1253 61.6988 4.5787
    sriracha sauce 2 teaspoons 9.796 1.9679 0.2306 0.1116
    scallop 1/2 156.4004 7.207999999999999 27.3361 1.1107
    clam 1/2 146.3418 6.0749 24.9632 1.6336
    rice wine 2 tablespoons - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226

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



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