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Suggest a better description1. Shell and devein shrimp. 2. Mince together shrimp, pork fat, water chestnuts, Chinese parsley and scallion. 3. Then add sherry and salt and mix well to blend. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp. 2. For the vegetables, substitute 1 cup celery and 1/2 cup bamboo shoots, both shredded. (Roll the celery in a towel, pressing gently to remove moisture.) In step 3, omit the sherry, and add instead 2 tablespoons oil, the salt and a dash of pepper. From
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 87 | ||
Calories from Fat: 48 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 61.5mg | 19 % | |
Sodium 82mg | 3 % | |
Potassium 84.5mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 7.7g | 11 % | |
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: 87
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