Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1224
Calories
57g
Protein
37g
Fat
165g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | 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
- 1/2 lb. ground pork butt
- 2 shallots, finely minced, plus 1 large shallot, finely sliced
- 1 red serrano chili, minced
- 1 green onion, finely sliced
- 1/4 cup finely diced red bell pepper
- 3 Tbs. coarsely chopped fresh cilantro
- 2 Tbs. panko or fine dried white bread crumbs, or as needed, plus 1 cup for coating
- 1 Tbs. fish sauce
- 1 tsp. ground pepper
- 1 tsp. salt
- 1/4 tsp. plus 2 Tbs. sugar
- 1 egg, lightly beaten
- 1/2 lb. cooked fresh crabmeat, flaked
- 1/2 cup rice vinegar
- 1/2 English (hothouse) cucumber, peeled, quartered lengthwise, and thinly sliced
- 1 green serrano chili, finely chopped
- 2 Tbs. chopped roasted peanuts
- Peanut oil or corn oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes