RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	109.4034
Energy (kCal)	1415.7456
Carbohydrates (g)	163.1611
Total fats (g)	36.179
Fatty acids, total saturated 20:0 (g)	0.0091
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0143
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0544
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0181
Riboflavin (mg)	0.6052
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0091
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9071
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4322
Proline (g)	0.7537
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5616
Adjusted Protein (g)	0.0000
Cystine (g)	0.4547
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.1055
Copper, Cu (mg)	2.3176
Maltose (g)	0.0924
Zinc, Zn (mg)	7.3780
Total lipid (fat) (g)	36.1790
Vitamin K (phylloquinone) (g)	0.3599
Cholesterol (mg)	729.8683
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0131
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	48.4940
Folate, total (g)	33.1163
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	11.8213
Energy (kcal)	1415.7456
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0145
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5984
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1360
Sugars, total (g)	34.8809
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	1.4676
Vitamin C, total ascorbic acid (mg)	8.4114
Lutein + zeaxanthin (g)	2.7695
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1405
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2972
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	214.7308
Fatty acids, total saturated 16:0 (g)	3.0978
Carbohydrate, by difference (g)	163.1611
Vitamin D (IU)	0.0000
Fructose (g)	0.2167
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.0043
Tyrosine (g)	0.7239
Potassium, K (mg)	1822.5207
Fatty acids, total saturated 12:0 (g)	14.8592
Vitamin A, RAE (g)	0.5260
Serine (g)	1.2509
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0986
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0136
Fatty acids, total saturated 14:0 (g)	5.8713
Histidine (g)	0.4741
Isoleucine (g)	1.0230
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8782
Water (g)	543.1358
Fatty acids, total saturated 8:0 (g)	2.3460
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0181
Carotene, beta (g)	6.9474
Sodium, Na (mg)	791.7596
Iron, Fe (mg)	5.9706
Energy (kJ)	5922.8807
Ash (g)	7.6840
Caffeine (mg)	0.0000
Glycine (g)	0.7256
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5590
Fatty acids, total polyunsaturated (g)	1.1082
Vitamin E (alpha-tocopherol) (mg)	0.2760
Sucrose (g)	27.5450
Vitamin B-6 (mg)	0.0796
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1915
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.2256
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5788
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0762
Folate, food (g)	33.1163
Fatty acids, total saturated 20:1 (g)	0.0091
Fatty acids, total monounsaturated (g)	1.8453
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1405
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0181
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	15.6196
Fatty acids, total polyunsaturated 16:1 c (g)	0.0091
Fatty acids, total saturated (g)	30.2156
Vitamin B-12 (g)	0.1188
Calcium, Ca (mg)	323.4702
Fatty acids, total saturated 10:0 (g)	1.8921
Galactose (g)	0.0958
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1324
Glutamic acid (g)	2.9001
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1406
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.6462
Folate, DFE (g)	33.1163
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	10.4722
Tryptophan (g)	0.2084
Threonine (g)	0.7310
Fatty acids, total polyunsaturated 18:1 c (g)	0.1696
Manganese, Mn (mg)	2.3474
Protein (g)	109.4034
Cryptoxanthin, beta (g)	0.1562
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6254
Betaine (mg)	0.4874
Phosphorus, P (mg)	1125.1610
Tocopherol, gamma (mg)	0.5842

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Indonesian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash and dry the shrimp on paper towels. | 2. Put cornstarch, egg whites and coconut into three separate bowls. | 3. Dip shrimp into the cornstarch. | 4. Shake off the excess. | 5. Dip into the egg white. | 6. Dip into the coconut, pressing into the shrimp. | 7. Heat oil and fry the shrimp until golden brown ( only a couple of minutes). | 8. Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes. | 9. Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		peeled	385.3342	0.0	91.1202	2.312
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
egg white	4		beaten	68.64	0.9636	14.388	0.2244
coconut	1 1/4	cups	unsweetened shredded dried	354.0	15.23	3.33	33.49
peanut oil vegetable	2 1/2	cups		-	-	-	-
ketchup	3	tablespoons		-	-	-	-
red chili pepper	1/8	teaspoon		0.1562	0.0344	0.0073	0.0017
garlic clove	1		chopped	-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
sugar	2	tablespoons		110.124	27.5448	0.0	0.0

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

Cooking in progress....

Coconut Shrimp With Sweet Soy and Chili Dipping Sauce