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Prawn Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.8667
Energy (kCal)1112.8313
Carbohydrates (g)48.57
Total fats (g)59.8122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the prawns in a large bowl,add the lime juice and salt and pepper. | 2. Toss lightly, then leave to marinate. | 3. Cut a cross in the base of each tomato. | 4. Place them in a heat proof bowl and pour over boiling water to cover. | 5. After 3 minutes, lift the tomatoes out with a slotted spoon and plunge them into a bowl of cold water. | 6. Drain, the skins will have begun to peel back easilly from the crosses. | 7. Skin the tomatoes completely, then cut them in half and squeeze out the seeds. | 8. Chop the flesh into 1/2 inch cubes and add to the prawns. | 9. Cut the avacado in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks. | 10. Add it to the prawn and tomato mixture. | 11. Mix the hot chilli sauce, sugar and sour cream in a bowl. | 12. Fold into the prawn mixture. | 13. Line a bowl with the lettuce leaves, then top with the prawn mixture. | 14. Cover and chill for at least 1 hour, then garnish with fresh basil and strips of green pepper. | 15. Crusty bread makes a perfect accompaniment. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prawn 1 lb cooked peeled 403.4676 0.0 89.7602 2.2667
    lime 1 - - - -
    tomato 3 120.6297 26.0694 5.8975 1.3403
    avocado 1 - - - -
    hot chili sauce 2 tablespoons 403.4676 0.0 89.7602 2.2667
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    cream 2/3 cup sour used sour 528.0 10.64 5.808 55.488
    lettuce 2 heads separated used 42.38 7.2698 4.401 0.7172
    salt pepper 403.4676 0.0 89.7602 2.2667
    basil leaf 403.4676 0.0 89.7602 2.2667
    green bell pepper cut 403.4676 0.0 89.7602 2.2667

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



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