Sauce for Thai Fried Corn Cakes
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INGREDIENTS
INSTRUCTIONS
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (74g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 234 | ||
| Calories from Fat: 64 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.1g | 9 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 117.2mg | 4 % | |
| Potassium 165.5mg | 4 % | |
| Total Carbohydrate 41.8g | 12 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 40.3g | ||
| Protein 3.6g | 5 % | |
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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: 234
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