Rock and Roll Clams
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INGREDIENTS
- 450 g Clams
- 4 tb Vegetable broth
- 1 1/2 tb Fish sauce
- 30 Mint leaves
- 6 Chiles; shredded
- 1 tb Chili paste with soya bean
- 1/2 ts Sugar
- 1 ts Garlic ; minced
INSTRUCTIONS
1. Wash clams in cool water, but do not open. 2. Heat oil and stir-fry garlicand chili paste until fragrent. 3. Add clams, then fish sauce and sugar and stir to mix. 4. Add mint and stock, then cover. Cook until clams open. * if chili paste with soya bean oil is not available, use Thai BBQ Sauce recipie. Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT) From: Sweeney
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1229g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 434 | ||
| Calories from Fat: 44 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.9g | 7 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 153mg | 47 % | |
| Sodium 5059.7mg | 174 % | |
| Potassium 1811.8mg | 48 % | |
| Total Carbohydrate 33.9g | 10 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 29.2g | ||
| Protein 61.2g | 87 % | |
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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. |
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Calories per serving: 434
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