Always check the labels of the products you use.
Method
- 1
Cook. Bring a medium saucepan now of water to a bring to a bubble over high heat working now in batches if necessary set now mushrooms in a fine mesh now strainer and lower into boiling now water for 15 seconds lift now shake of excess moisture and move to a large mixing bowl do the same again until all mushrooms are blanched tip in shallots 1 tablespoon fish sauce and 1 now tablespoon lime juice taste to now see if more fish sauce now and or lime juice is now needed salad should be predominantly sour tip in red pepper to taste tip in toasted rice powder and chopped now culantro bring to the table immediately my thai shimeji mushroom laab.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 6.4 g protein per 100 kcal, about 25% of energy (needs ≥ 12%)
- Low fat: 0.6 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 1% of energy (limits ≤ 1.5 g and ≤ 10%)
- High fibre: 3.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 78 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 88 kcal |
| Protein | 5.6 g |
| Carbohydrate | 18.3 g |
| of which sugars | 5.9 g |
| of which free sugars | 0.3 g |
| Fat | 0.5 g |
| of which saturates | 0.1 g |
| Fibre | 2.9 g |
| Salt | 1.5 g |
Protein per 100 kcal
6.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
