Thai-Style Spring Roll Salad With Red Curry Shrimp
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 75.5462 |
| Energy (kCal) | 830.2225 |
| Carbohydrates (g) | 68.6804 |
| Total fats (g) | 29.8694 |
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Cuisine
Asian >> Thai >> Thai
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them. | 2. MARINATING THE SHRIMP:. | 3. Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish. | 4. VINAIGRETTE:. | 5. Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside. | 6. NOODLES:. | 7. Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together. | 8. VEGETABLES:. | 9. If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate. | 10. COOKING THE SHRIMP:. | 11. Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes. | 12. FRIED WONTON STRIPS:. | 13. If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch. | 14. ASSEMBLY:. | 15. Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| shrimp | 3/4 | raw peeled deveined | 289.0007 | 0.0 | 68.3402 | 1.734 | |
| red curry paste | 1 | teaspoon | - | - | - | - | |
| sugar | 1 | teaspoon | 18.354 | 4.5908 | 0.0 | 0.0 | |
| vegetable oil | 1 | teaspoon | 234.46400000000003 | 0.0 | 0.0 | 27.2 | |
| salt | 1 | pinch | - | - | - | - | |
| cooking oil | - | - | - | - | |||
| lime juice | 3 | tablespoons | fresh-squeezed | 11.3438 | 3.8206 | 0.1906 | 0.0318 |
| sugar | 2 | tablespoons | 18.354 | 4.5908 | 0.0 | 0.0 | |
| gingerroot | 1 | tablespoon | minced | - | - | - | - |
| fish sauce | 2 | teaspoons | 4.2 | 0.4368 | 0.6072 | 0.0012 | |
| chili garlic sauce | 2 | teaspoons | - | - | - | - | |
| vegetable oil | 2 | tablespoons | 234.46400000000003 | 0.0 | 0.0 | 27.2 | |
| rice noodle | 2 | ounces | 207.48 | 45.7026 | 3.3915 | 0.3192 | |
| iceberg lettuce | 3 | cups | 30.24 | 6.4152 | 1.944 | 0.3024 | |
| carrot | 1/2 | cup | julienned | 26.24 | 6.1312 | 0.5952 | 0.1536 |
| cucumber | 1/2 | cup | seeded sliced | 7.98 | 1.4364 | 0.3923 | 0.1064 |
| bean sprout | 1/2 | cup | - | - | - | - | |
| red bell pepper | 1/2 | cup | diced | - | - | - | - |
| cilantro | 1/4 | cup | chopped | 0.92 | 0.1468 | 0.0852 | 0.0208 |
| mint leaf | 1/4 | cup | - | - | - | - | |
| peanut | chopped | - | - | - | - | ||
| wonton wrapper | sliced | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.