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Ingredients
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Blanched squid
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100
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grams
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Blanched peeled prawns
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100
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grams
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Blanched sliced jelly mushroom
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15
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grams
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Sliced cucumber
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30
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grams
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Sliced white cabbage
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40
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grams
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Sliced spring onion
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10
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grams
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Chopped coriander leaves
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8
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grams
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Celery stalks
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8
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grams
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Minced red spur chillies
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8
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grams
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Garlic
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10
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grams
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Lime juice
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3
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tablespoons
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Ingredients for the salad dressing
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Sugar
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4
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tablespoons
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Vinegar
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4
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tablespoons
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Fish sauce
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3
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tablespoons
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Coriander root
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2
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grams
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Chopped garlic
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4
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grams
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Yellow spur chillies
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4
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grams
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Directions
- Peel and clean the prawns, and de-vein them. Cut the squid into bite-size pieces. Blanch the prawns and squid. Set them aside.
- Place the prawns and squid in a bowl, add the dressing and mix well. Add lime juice to taste.
- Serve on a plate. Garnish with the deep-fried garlic.
Directions to make the spicy salad dressing
1. Pound the coriander root and yellow spur chillies.
2. Chop the garlic.
3. Mix the sugar, fish sauce and vinegar together in a pot. Heat them up. Add the garlic and the pounded mixture. Stir until the mixture is cooked through. Leave it to cool down.
4. Pour the cooled mixture in a bowl. Add the lime juice and garnish the dish with sliced red spur chillies.
Tips
- Don’t add the lime juice to boiling water. The heat will remove the flavour, scent and nutrition.
- Don’t cut the vegetables into overly large pieces. Smaller pieces absorb more dressing, making the dish more savoury.
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Nutrition Facts
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Serving size : 190 g
Serving(s) per pack : 1
Amount Per Serving
Calories 160
Calories from Fat 20
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% Daily Valule*
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Total Fat
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2.5 g
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4%
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Saturated fat
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0 g
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0%
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Trans fat
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0 g
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Cholesterol
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170 mg
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57%
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Sodium
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1234 mg
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51%
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Total Carbohydrate
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16 g
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5%
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Dietary Fibre
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2 g
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8%
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Sugars
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14 g
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Protein
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18 g
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Vitamin A
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<2%
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Vitamin C
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4%
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Calcium
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6%
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Iron
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4%
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*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
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Phytochemical content and Antioxidant property
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Per 100 g
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Per serving
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Carotenoids (mg)
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0.20
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0.38
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Flavonoids (mg)
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33.1
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62.9
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Phenolic polyphenol (mg Gallic acid equivalent)
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55.5
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105.4
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Antioxidant Capacity (mmole Trolox equivalent)
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2.95
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5.60
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