• med fat 3.60g 3.60%
  • low sat fat 0.46g 0.46%
  • med salt 258.56mg 0.25%
  • low sugar 3.00g 3.00%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place the garlic, chillies and dried shrimp in a food processor and blend to a fine mince.
  2. In a bowl combine the mango, green beans, tomato, Thai basil, Vietnamese mint, coriander and peanuts.
  3. Mix in the shrimp mixture.
  4. In a pot, combine the soy sauce, lime juice and palm sugar and warm gently to dissolve the sugar.
  5. Add dressing to salad and let sit for 5 minutes.
  6. Toss the squid in canola oil and quickly sear on a very hot barbecue for about 1 minute. Add to the salad and toss.
  7. Divide between 4 plates and serve sprinkled with fried shallots.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
245.46g
100.00g
Energy (kJ)
847.52kJ
345.29kJ
Protein (g)
20.67g
8.42g
Total fat (g)
8.83g
3.60g
- Saturated fat (g)
1.14g
0.46g
- Polyunsaturated fat (g)
2.51g
1.02g
- Monounsaturated fat (g)
4.19g
1.71g
Cholesterol (mg)
199.00mg
81.07mg
Carbohydrate-available (g)
8.61g
3.51g
CarbohydrateSE (g)
8.28g
3.37g
- Sugars (g)
7.37g
3.00g
Water (g)
199.40g
81.24g
Dietary fibre (g)
3.53g
1.44g
Thiamin (mg)
0.20mg
0.08mg
Riboflavin (mg)
0.15mg
0.06mg
Niacin (mg)
2.93mg
1.19mg
Niacin equivalents (mg)
5.83mg
2.37mg
Vitamin C (mg)
37.28mg
15.19mg
Vitamin E (mg)
0.08mg
0.03mg
Total folate (ug)
44.51ug
18.13ug
Total vitamin A equivalents (ug)
163.08ug
66.44ug
Retinol (ug)
1.05ug
0.43ug
Beta carotene equivalents (ug)
974.77ug
397.13ug
Sodium (mg)
634.64mg
258.56mg
Potassium (mg)
544.60mg
221.87mg
Magnesium (mg)
69.88mg
28.47mg
Calcium (mg)
75.60mg
30.80mg
Phosphorus (mg)
68.10mg
27.74mg
Iron (mg)
4.04mg
1.65mg
Zinc (mg)
2.02mg
0.82mg

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