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Asian Shrimp and Lobster Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.9925
Energy (kCal)2425.9334
Carbohydrates (g)44.8631
Total fats (g)179.1917
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat wok. | 2. Stirfry pork, breaking apart any chunks. | 3. Add garlic and salt. | 4. Add soy, oyster sauce and water to pork. | 5. Cover and boil five minutes. | 6. Add shrimp and cook until pink and cooked through. | 7. Thicken mixture with cornstarch slurry. | 8. Cook until mixture is clear and thick. | 9. Add green onions and beaten eggs, stirring constantly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    salt 1/2 teaspoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    shrimp 1 lb raw peeled deveined 321.8674 4.1253 61.6988 4.5787
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    water 1/4 cup 0.0 0.0 0.0 0.0
    egg 3 beaten 214.5 1.08 18.84 14.265
    green onion 3 sliced 57.51 12.2262 2.0661 1.0011

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



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