Try this Ebi-Sunomono (Shrimp Salad) recipe, or contribute your own.
Suggest a better descriptionBoil all sauce ingredients 20-30 minutes over medium heat then remove from heat and cool. Rinse wakame with cold water and drain. Cut into thin crosswise slices and shred horseradish and cucumber. Serve in small bowls pouring dressing and sprinkle with sesame seeds. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : Kombu-Dashi is available in Asian markets. Recipe by: Sea Shai Restaurant Middletown RI Posted to KitMailbox Digest by J Pellegrino
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 18 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 672.1mg | 23 % | |
Potassium 351.5mg | 9 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.9g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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