Photo: Cala
Estimated Nutrition (whole recipe, rough)
358
Calories
41g
Protein
15g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 2 litres of fish stock
- 2 medium-sized crabs
- 100 gram ginger
- 50 gram scallions
- 50 gram Indonesian parsley
- salt
- pepper
- =
Directions
1
Make fish stock by boiling fish bones in 8 cups of water.
2
Remove these bones after a few minutes.
3
Wash crabs, split into several parts.
4
Cut ginger into very thin slices.
5
Cut scallions and Indonesian parsley.
6
Reheat stock for about 5 minutes, put everything into the stock.
7
Add salt and pepper to taste.
Recipe sourced from
fandom