Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Asian Pear | 1 medium (178g) | 101 |
| Mango | 1 cup diced (165g) | 99 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Roasted Peanut | 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
- 1 green mango, peeled and julienned
- 1 each apple and crisp Asian pear, sliced
- a good handful of grapes, seeded if necessary
- 8 cherry tomatoes, halved if large
- big handful each of long beans in 2-in segments; roasted peanuts; dried shrimp; and Thai "globe" eggplants, quartered and soaked 1 hour in salt water, then rinsed (eggplant is optional)
- 2 garlic cloves, unpeeled
- 6 tiny Thai chilies
- 3 Tbsp fish sauce
- 1 Tbsp palm or coconut sugar (substitute dark or light brown sugar -- but moderate lime juice in this case)
- 3 limes, sliced vertically around the "core" into seedless quarters (alternately, juice them)
Directions
In a mortar and pestle pound the garlic and chilies and then add sugar, fish sauce, and limes (if using juice, add a bit now and a bit as you go along, to avoid splashing the dressing into your face!). Pound again. Add long beans and pound only to bruise, not to mash; follow with mangoes and tomatoes. At this point use one hand to mix with a large spoon while pounding with the other. Add fruits, pound and mix. Taste for salt-sweet-sour-hot, and adjust seasonings as necessary.
Place on a plate and sprinkle with peanuts and shrimp (alternately, pound a few of the shrimp and leave the rest for garnish).
Serves 2 quite generously. Delicious with freshly steamed jasmine rice -- or sticky rice -- to soak up the dressing.
Category:Bhutani Recipes
Category:Bhutani Appetizers