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Thai-Style Salad With Herbes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.8473
Energy (kCal)727.9921
Carbohydrates (g)41.6433
Total fats (g)4.9854
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers and discard. Thinly slice lemongrass. | 2. Combine lemongrass, scallops, shrimp, lime juice, nam pla and red pepper in heavy large skillet. Saute over med-high heat until seafood is just opaque, about 3 minutes. Transfer to medium bowl. Cool completely. | 3. Add shallots, tarragon and cilantro to seafood; toss to coat. Season to taste with salt and pepper. Chill until cold, at least 45 minutes and up to 2 hours To serve, arrange lettuce leaves on platter. Use a slotted spoon to divide seafood among plates. Spoon some juices over them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemongrass 1 stalk grated - - - -
    sea scallop 14 ounces uncooked 440.3 21.4597 81.4753 3.332
    large shrimp 8 ounces uncooked peeled deveined 201.7333 0.0 44.88 1.1333
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    nam pla 2 tablespoons 201.7333 0.0 44.88 1.1333
    red pepper 1/2 teaspoon crushed 0.625 0.1377 0.0292 0.0069
    shallot 1/2 cup minced 57.6 13.44 2.0 0.08
    tarragon 3 tablespoons chopped 15.93 2.7119 1.2296 0.391
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lettuce leaf 8 - - - -

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



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