Try this Seafood Potato and Water Chestnut Salad recipe, or contribute your own.
Suggest a better descriptionBoil, steam, microwave potatoes, peas, and beans separately until just tender; drain, rinse under cold water, drain cool.
Using vegetable peeler, peel rind thinly from limes, avoiding any white pith; cut rind into thin strips. Shell and devein prawns, leaving tails intact.
Heat oil in pan, add garlic and seeds, cook, stirring, until fragrant. Add prawns and scallops, cook, stirring, 2 minutes.
Add rind, juice, honey and herbs, cook, stirring until prawns and scallops are just cooked; cool. Combine potatoes, peas, beans, prawn mixture and water chestnuts in bowl, serve on lettuce leaves.
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Serving Size: 1 Serving (2278g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1086 | ||
Calories from Fat: 207 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 132mg | 41 % | |
Sodium 702.1mg | 24 % | |
Potassium 4164mg | 110 % | |
Total Carbohydrate 140.6g | 41 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 122.9g | ||
Protein 84.9g | 121 % | |
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: 1086
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