Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Coriander | not in our table | 0 |
| Peppermint | 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 cup tiny live freshwater shrimp
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon sliced chilis
- 1 tablespoon lime juice
- 3 shallots , chopped
- 3 tablespoons sliced lemongrass
- 2 tablespoons sliced fresh coriander leaves
- Peppermint leaves (optional)
Directions
Clean freshwater shrimp well.
Put the shrimp in ice water for 5 minutes or until they stop moving. Drain, dry, and set aside.
Make the spicy sauce by combining the fish sauce, sugar, chili, and lime juice together. Test and flavor it as desired. Add more chili for a more spicy taste or add more lime for a more sour taste.
Shake the shrimp with the spicy sauce in a bag to mix it well.
Serve with peppermint leaves and coriander.