RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2262
Energy (kCal)	53.634
Carbohydrates (g)	12.7418
Total fats (g)	0.034
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0056
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0052
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0005
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0121
Proline (g)	0.0027
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0455
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3230
Copper, Cu (mg)	0.0138
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0360
Total lipid (fat) (g)	0.0340
Vitamin K (phylloquinone) (g)	8.8520
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5000
Folate, total (g)	3.2700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	37.7000
Energy (kcal)	53.6340
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0024
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7267
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.3500
Lutein + zeaxanthin (g)	79.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0104
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)	2.8882
Fatty acids, total saturated 16:0 (g)	0.0057
Carbohydrate, by difference (g)	12.7418
Vitamin D (IU)	0.0000
Fructose (g)	0.0615
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0058
Tyrosine (g)	0.0012
Potassium, K (mg)	32.9740
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	1.9000
Serine (g)	0.0019
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0068
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0050
Isoleucine (g)	0.0084
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0522
Water (g)	26.0448
Fatty acids, total saturated 8:0 (g)	0.0002
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	22.5000
Sodium, Na (mg)	2.9142
Iron, Fe (mg)	0.1466
Energy (kJ)	224.4500
Ash (g)	0.1178
Caffeine (mg)	0.0000
Glycine (g)	0.0016
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0066
Fatty acids, total polyunsaturated (g)	0.0127
Vitamin E (alpha-tocopherol) (mg)	0.0492
Sucrose (g)	4.5857
Vitamin B-6 (mg)	0.0142
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0093
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0195
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0075
Folate, food (g)	3.2700
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0056
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.5630
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0079
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	4.9632
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0021
Glutamic acid (g)	0.0074
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0120
Folate, DFE (g)	3.2700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.3020
Tryptophan (g)	0.0022
Threonine (g)	0.0074
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0402
Protein (g)	0.2262
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0047
Betaine (mg)	0.0400
Phosphorus, P (mg)	5.6160
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the prawns in a bowl then add about half a teaspoon of salt, a tablespoon of cornstarch and a tablespoon of water. Mix well with your hands to clean the prawns then rinse it with cold running water. Dry the prawns using paper towels. | 2. Finely mince the ginger and garlic. For the scallion, make several cuts along its length then chop it finely. | 3. In a bowl, combine the sauce ingredients: a teaspoon of doubanjiang, a tablespoon of tomato ketchup, a teaspoon of sake, a teaspoon of vinegar, a tablespoon water, quarter teaspoon salt, a teaspoon of sugar and a teaspoon of cornstarch then mix until all the ingredients are well combined. | 4. Add the minced ginger, garlic and scallions to the sauce then mix well. | 5. In a microwave-safe bowl, put the prawns then evenly pour the sauce mixture on top. | 6. Cover or wrap with a microwave-safe cling wrap then cook in the microwave for 3 minutes using 600W. | 7. Remove the dish from microwave then mix. Tear some green lettuce into serving pieces then place on a serving plate. Pour over the ebi chili on top of the green lettuce then serve with some sprouts on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	12	pieces		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
garlic clove	1			-	-	-	-
scallion	1/4	piece		-	-	-	-
chili bean paste	1	teaspoon		-	-	-	-
tomato ketchup	1	tablespoon		-	-	-	-
sake	1	teaspoon		-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cornstarch	1	teaspoon		30.48	7.3016	0.0208	0.004
lettuce	3 -4			0.0	0.0	0.0	0.0
sprout	5	g	mixed	2.15	0.4475	0.16899999999999998	0.015

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

Cooking in progress....

Ebi Chili