RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.0821
Energy (kCal)	178.7097
Carbohydrates (g)	8.8191
Total fats (g)	9.697
Fatty acids, total saturated 20:0 (g)	0.0103
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1428
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0848
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0617
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1048
Riboflavin (mg)	0.2800
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0059
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6586
Tocopherol, delta (mg)	0.0009
Arginine (g)	0.2555
Proline (g)	0.1647
Fatty acids, total polyunsaturated 18:1 t (g)	0.0784
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.1002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.6774
Copper, Cu (mg)	0.0580
Maltose (g)	0.0231
Zinc, Zn (mg)	1.4874
Total lipid (fat) (g)	9.6970
Vitamin K (phylloquinone) (g)	0.0100
Cholesterol (mg)	52.5411
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1368
Menaquinone-4 (g)	0.0090
Phytosterols (mg)	0.1500
Folate, total (g)	7.6699
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0076
Vitamin A, IU (IU)	24.6777
Energy (kcal)	178.7097
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2820
Fatty acids, total saturated 14:1 (g)	0.0119
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1442
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	0.2513
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0500
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0061
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2879
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0017
Magnesium, Mg (mg)	14.0318
Fatty acids, total saturated 16:0 (g)	1.7599
Carbohydrate, by difference (g)	8.8191
Vitamin D (IU)	0.0600
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4518
Tyrosine (g)	0.1672
Potassium, K (mg)	259.4495
Fatty acids, total saturated 12:0 (g)	0.0152
Vitamin A, RAE (g)	7.2899
Serine (g)	0.2814
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2456
Fatty acids, total trans-polyenoic 22:4 (g)	0.0114
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0018
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0827
Histidine (g)	0.1056
Isoleucine (g)	0.2382
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0125
Niacin (mg)	2.3815
Water (g)	67.8999
Fatty acids, total saturated 8:0 (g)	0.0007
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0155
Carotene, beta (g)	0.0000
Sodium, Na (mg)	678.7222
Iron, Fe (mg)	0.8701
Energy (kJ)	746.2784
Ash (g)	2.2120
Caffeine (mg)	0.0000
Glycine (g)	0.1614
Fatty acids, total trans-polyenoic (g)	0.0206
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0057
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4180
Fatty acids, total polyunsaturated (g)	2.6766
Vitamin E (alpha-tocopherol) (mg)	0.1046
Sucrose (g)	1.3555
Vitamin B-6 (mg)	0.1463
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0030
Vitamin D3 (cholecalciferol) (g)	0.0030
Lysine (g)	0.3060
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0093
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4567
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)	0.0132
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0191
Folate, food (g)	7.6699
Fatty acids, total saturated 20:1 (g)	0.0490
Fatty acids, total monounsaturated (g)	3.5366
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3824
Fatty acids, total polyunsaturated 16:1 t (g)	0.0063
Fatty acids, total polyunsaturated 17:0 (g)	0.0231
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1848
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.1100
Fatty acids, total polyunsaturated 16:1 c (g)	0.2755
Fatty acids, total saturated (g)	2.5733
Vitamin B-12 (g)	0.7377
Calcium, Ca (mg)	49.6092
Fatty acids, total saturated 10:0 (g)	0.0023
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2594
Glutamic acid (g)	0.5890
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0017
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	7.2899
Leucine (g)	0.3739
Folate, DFE (g)	2.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0206
Fiber, total dietary (g)	0.0920
Tryptophan (g)	0.0460
Threonine (g)	0.1655
Fatty acids, total polyunsaturated 18:1 c (g)	3.0966
Manganese, Mn (mg)	0.0218
Protein (g)	13.0821
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1776
Betaine (mg)	0.0990
Phosphorus, P (mg)	139.5217
Tocopherol, gamma (mg)	0.0036

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. Rinse and pat dry shrimp with a paper towel. | 2. Flatten each shrimp with a cleaver and mince finely, along with bacon, or alternatively, pulse in food processor until it resembles a fine paste. | 3. Place mixture in a mixing bowl;add egg white, wine, salt, ginger, and cornstarch, mix well and set aside. | 4. Remove the crusts from the bread and cut into 4 squares, cutting diagonally. | 5. Place 1 rounded teaspoon of shrimp paste on each square of bread and press gently, making sure it adheres. | 6. Heat oil in a deep skillet or fryer to 350 degrees, then reduce heat to medium. | 7. Carefully place 4-5 shrimp toasts in hot fat, shrimp side down, with a slotted spoon; cook about 1 minute, then turn and cook other side for about 30 seconds more. | 8. Remove from fryer with slotted spoon and drain on pepper toweling. | 9. Repeat with remaining toasts. | 10. Serve hot, with sweet& sour sauce or hot mustard sauce, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		deveined	2.13	0.0273	0.4083	0.0303
bacon	2	ounces	minced	128.1397	1.0716	9.0378	9.5991
egg white	1			17.16	0.2409	3.597	0.0561
sherry	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
white bread	5	slices		-	-	-	-
oil				-	-	-	-
sauce			sour sweet	-	-	-	-
hot mustard				-	-	-	-

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

Cooking in progress....

Shrimp Toast