Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1164
Calories
48g
Protein
56g
Fat
120g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 1 Loaf of French or Italian bread, soaked in water (200 g or 7oz bread).
- 2 tablespoon peanut butter
- 1 lb cooked shrimp
- 1 cup dried shrimp (optional)
- Ground seasoning with parsley, onion and ginger.
- Salt.
- 2 cups coconut milk
- ½ cup palm oil
- =
Directions
1
Combine in a blender all the ingredients except the cooked shrimps.
2
Pour the mixture in a large saucepan and simmer for about 20 minutes or until you get a thick cream.
3
Add the shrimps and cook additional 10 minutes.
Recipe sourced from
fandom