Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sambal | 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
- =
- 36 Baguette slices (cut on diagonal)
- Vegetable oil - as needed
- Avocado Cream - Recipe follows
- 36 Grilled shrimp, large (21 to 33 count) *
- Tropical Sambal - Recipe follows
- * Thinly sliced, cooked pork tenderloin can be substituted for the shrimp.
- =
Directions
Fry baguette slices in hot oil until brown; drain well. Reserve.
Spread 1 tablespoon Avocado Cream onto each of 3 baguette toasts. Top each toast with 1 shrimp. Garnish with 2 tablespoons Tropical Sambal.
Avocado Cream
Puree 2 California Avocados (1 pound), 1/2 cup sour cream, 3 tablespoons whipping cream, 2 tablespoons finely chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon chopped garlic and 1/4 teaspoon salt. Reserve. Yield: 2-1/4 Cups.
Tropical Sambal
Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced onion, 2 tablespoons finely chopped red Fresno chili, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup fish sauce or soy sauce, 2 tablespoons sesame oil, 2 teaspoons finely chopped lemon grass, 2 teaspoons finely chopped ginger root, 2 teaspoons finely chopped garlic and 1/2 teaspoon salt. Simmer all ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 Cups.