Directions:
- Heat the oil, onion, garlic, ginger, lemon, chili, sugar, soy, peanut butter and coconut in a saucepan over medium heat.
- Add the water and stir until well-blended, about 2 minutes.
- Toss all of the vegetables together and arrange on a serving plate.
- Place the eggs on top, and pour the sauce over.
- Serve with shrimp crackers scattered around the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.59 Kcal (1723 kJ) | ||
| Calories from fat | 212.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.63g | 36% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 488.12mg | 20% | |
| Potassium | 689.5mg | 15% | |
| Total Carbs | 42.72g | 14% | |
| Sugars | 33.24g | 133% | |
| Dietary Fiber | 8g | 32% | |
| Protein | 11.14g | 22% | |
| Vitamin C | 52.9mg | 88% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 105mg | 10% | |
| Amount Per 100 g | |||
| Calories | 107.22 Kcal (449 kJ) | ||
| Calories from fat | 55.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 36% | |
|---|---|---|---|
| Cholesterol | 24.29mg | 31% | |
| Sodium | 127.15mg | 20% | |
| Potassium | 179.61mg | 15% | |
| Total Carbs | 11.13g | 14% | |
| Sugars | 8.66g | 133% | |
| Dietary Fiber | 2.08g | 32% | |
| Protein | 2.9g | 22% | |
| Vitamin C | 13.8mg | 88% | |
| Iron | 0.7mg | 14% | |
| Calcium | 27.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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