Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
797
Calories
62g
Protein
29g
Fat
70g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces dried rice vermicelli, soaked in water until pliable
- 24 small tiger shrimp, heads removed, peeled and deveined
- 3 tablespoons vegetable oil
- 1 small onion, cut into thin wedges
- 1/2 cup fresh shelled green peas, or frozen peas, thawed
- 2 teaspoons Indian curry powder
- 6 ounces Cantonese roast pork or thick slice of ham, diced
- 1 1/2 tablespoons fish sauce
- Kosher salt and freshly ground black pepper
- 6 sprigs cilantro, trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes