This simple dish relies on fresh, high-quality free-range or organic eggs and super-fresh Australian crabmeat. I lightly pickle the daikon to add depth to the filling and the picked herbs give the dish an overall lightness, freshness and aroma. For a more cost-effective option, substitute cooked, peeled and chopped local prawns for the crabmeat. Or replace the seafood with beansprouts, pickled carrot shreds, julienned zucchini and snowpeas and your favourite fresh herbs.
See original recipe: https://www.goodfood.com.au/r...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 194 | ||
Calories from Fat: 118 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 558.4mg | 172 % | |
Sodium 184.8mg | 6 % | |
Potassium 176.9mg | 5 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 16.6g | 24 % | |
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: 194
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