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Lemon Grass Seafood Combination

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Recipe

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

 

Yield

servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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4 ounces shrimp
shelled and deveined
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4 ounces scallops
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4 ounces fish fillets
sliced 1/2inch thick
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4 ounces mussels
cleaned
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¼ cup green curry paste
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¼ cup coconut milk
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¼ cup fish sauce
nam pla
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1 tablespoon sugar
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cup bamboo shoots
slivered
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1 stalk lemongrass
cut in 1 inch long pieces
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¼ cup green bell peppers
sliced
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cup basil
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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115.6 ml/g shrimp
shelled and deveined
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115.6 ml/g scallops
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115.6 ml/g fish fillets
sliced 1/2inch thick
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115.6 ml/g mussels
cleaned
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59 ml green curry paste
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59 ml coconut milk
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59 ml fish sauce
nam pla
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15 ml sugar
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3E+1 ml bamboo shoots
slivered
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1 stalk lemongrass
cut in 1 inch long pieces
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59 ml green bell peppers
sliced
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79 ml basil
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Directions

Heat a large skillet and add the oil.

Add all the seafood and sauté for 2 minutes on high heat.

Add the remaining ingredients and gently combine.

Cover the pan and continue cooking for about 3 minutes.

Remove to a serving plate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 23745% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 272mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 52g
Vitamin A 4% Vitamin C 15%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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