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Thai Yum Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9225
Energy (kCal)184.1503
Carbohydrates (g)39.8637
Total fats (g)1.1744
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and de-vein the prawns. | 2. Slice the onion and tomato. | 3. Dice the cucumber into small pieces and chop the spring onions. | 4. Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx. | 5. 30 minutes. | 6. Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl. | 7. Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well. | 8. Serve with salad, garnish with coriander leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tiger shrimp 20 - - - -
    onion 1/2 32.0 7.472 0.88 0.08
    tomato 1 40.2099 8.6898 1.9658 0.4468
    cucumber 1 cup 15.6 3.7752 0.6759999999999999 0.1144
    rice 1 tablespoon ground 42.4344 8.8164 0.8718 0.37
    spring onion 1 tablespoon 1.92 0.4404 0.1098 0.0114
    chilies 4 - - - -
    lemongrass 1 stick - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    coriander root 2 tablespoons - - - -
    ginger 1 tablespoon 4.8 1.0662 0.1092 0.045
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    white vinegar 1 tablespoon 2.682 0.006 0.0 0.0
    salt 1 teaspoon - - - -
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    white sugar 1 teaspoon 16.254 4.1992 0.0 0.0

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



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