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Thai Shrimpcakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1443.3326
Energy (kCal)6794.5811
Carbohydrates (g)7.1605
Total fats (g)68.4664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coarsely chop shrimp in processor. | 2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns. | 3. Add 1 cup panko and blend in using on/off turns. | 4. Form mixture into twelve 3-inch" diameter cakes. | 5. Roll cakes in remaining 1 cup panko. | 6. Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.). | 7. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat. | 8. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes. | 9. Place on paper towels to absorb any oil after frying. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    large shrimp 16 pound uncooked peeled deveined 6455.4813 0.0 1436.1633 36.2667
    egg 1 71.5 0.36 6.28 4.755
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    dijon mustard 1 tablespoon 6455.4813 0.0 1436.1633 36.2667
    cilantro 1 tablespoon minced 0.23 0.0367 0.0213 0.0052
    sriracha sauce 1/2 teaspoon 2.449 0.49200000000000005 0.0577 0.0279
    salt 1/2 teaspoon - - - -
    black pepper 1 pinch ground 0.3608 0.0919 0.0149 0.0047
    panko breadcrumb 2 cups divided 6455.4813 0.0 1436.1633 36.2667
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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