Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Clam | 100g cooked | 148 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | not in our table | 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
- 100 grams of small green onions
- 50 grams of scallions
- 1/3 cup of clam meat
- 1/2 cup of oysters
- 1/2 cup of hard-shelled mussels
- 4 tablespoons of vegetable oil
- Ingredients "A"
- 1 1/2 cup of flour
- 1/2 cup of rice flour
- 1 egg
- 2 cups of water
- Ingredients "B"
- 4 tablespoons of soy sauce
- 2 tablespoons of vinegar
- 2 teaspoons of red pepper powder
- 1 tablespoon of finely chopped green onion
- 1/2 tablespoon of minced garlic
- 2 teaspoons of sesame seeds
- 2 teaspoons of sesame oil
- 1 teaspoon of sugar
Directions
Trim the small green onions and scallions and cut them into 4-inch lengths.
Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.
Slice oysters, clams, and hard-shelled mussels.
Beat "A" with a whisk into a light batter and mix half the chopped seafood in the batter.
Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.
After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.
Turn the patty and fry until each side becomes appetizingly yellowish brown.
Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with "B".
Category:Cambodian Recipes
Category:Cambodian Appetizers