RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	115.1754
Energy (kCal)	496.1922
Carbohydrates (g)	0.6876
Total fats (g)	2.8556
Fatty acids, total saturated 20:0 (g)	0.0091
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0235
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0986
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0181
Riboflavin (mg)	0.4176
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0193
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1975
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4277
Proline (g)	0.2871
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2244
Adjusted Protein (g)	0.0000
Cystine (g)	0.1894
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	27.4893
Copper, Cu (mg)	2.0029
Maltose (g)	0.0462
Zinc, Zn (mg)	6.9479
Total lipid (fat) (g)	2.8556
Vitamin K (phylloquinone) (g)	0.0850
Cholesterol (mg)	772.3683
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0091
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1650
Folate, total (g)	15.4200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	85.0000
Energy (kcal)	496.1922
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0263
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2633
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1556
Sugars, total (g)	0.4686
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0630
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1685
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5339
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	183.1970
Fatty acids, total saturated 16:0 (g)	0.3122
Carbohydrate, by difference (g)	0.6876
Vitamin D (IU)	0.0000
Fructose (g)	0.0462
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8052
Tyrosine (g)	0.3016
Potassium, K (mg)	1500.1017
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	25.5000
Serine (g)	0.5267
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4528
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0136
Fatty acids, total saturated 14:0 (g)	0.0062
Histidine (g)	0.1914
Isoleucine (g)	0.4363
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0049
Water (g)	480.1963
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0181
Carotene, beta (g)	0.0000
Sodium, Na (mg)	706.8429
Iron, Fe (mg)	3.6430
Energy (kJ)	2076.3443
Ash (g)	7.0166
Caffeine (mg)	0.0000
Glycine (g)	0.2726
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1731
Fatty acids, total polyunsaturated (g)	0.8354
Vitamin E (alpha-tocopherol) (mg)	0.4250
Sucrose (g)	0.0462
Vitamin B-6 (mg)	0.1056
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5320
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1254
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1047
Folate, food (g)	15.4200
Fatty acids, total saturated 20:1 (g)	0.0091
Fatty acids, total monounsaturated (g)	0.4671
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1405
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0181
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	55.9760
Fatty acids, total polyunsaturated 16:1 c (g)	0.0091
Fatty acids, total saturated (g)	0.5678
Vitamin B-12 (g)	0.9094
Calcium, Ca (mg)	395.8490
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4646
Glutamic acid (g)	1.0230
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	25.5000
Leucine (g)	0.6706
Folate, DFE (g)	15.4200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	0.0786
Tryptophan (g)	0.0825
Threonine (g)	0.2963
Fatty acids, total polyunsaturated 18:1 c (g)	0.1632
Manganese, Mn (mg)	0.1698
Protein (g)	115.1754
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2343
Betaine (mg)	0.1980
Phosphorus, P (mg)	1133.5635
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Chop shrimp into fine paste, or use food processor. | 2. Beat egg whites until foamy, then add the bacon and beat 2 minutes more. Add shrimp paste, tapioca starch, 1 teaspoons salt, white pepper, and wine. Squeeze ginger in garlic press, pouring juice into mixture. Mix all ingredients well. | 3. Heat a wok until very hot. Add 2 cups peanut oil and lower heat to medium. | 4. Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking). | 5. Drop ball carefully into hot oil. Fry each ball about 2 minutes or until they float and become fluffy, turning balls to cook evenly. Do not overcook. | 6. Drain on paper-toweling. | 7. Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 tablespoons Szechuan peppercorns. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
egg white	2			34.32	0.4818	7.194	0.1122
fatty bacon	3	ounces	blanched minced	75.65	0.0	16.83	0.425
tapioca starch	1	tablespoon		75.65	0.0	16.83	0.425
salt	1	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
rice wine	1	tablespoon		-	-	-	-
gingerroot	1/2	inch		75.65	0.0	16.83	0.425
peanut oil				-	-	-	-
szechuan peppercorn				75.65	0.0	16.83	0.425
salt			coarse	-	-	-	-

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

Cooking in progress....

Crispy Shrimp Croquettes, Shanghai Style