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vietnamese

Pork and Shrimp Sugarcane Skewer Rice Plate

This grilled dish pairs cooked jasmine rice with ground pork, shrimp and sugarcane sticks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
63 g Carbohydrates
20 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 177g cooked jasmine rice 230 kcal
  • 97g ground pork (80% lean) 235 kcal
  • 72g shrimp (peeled, chopped) 71 kcal
  • 10g fish sauce 4 kcal
  • 5g garlic (minced) 7 kcal
  • 5g granulated sugar 19 kcal
  • 1g black pepper 2 kcal
  • 6g neutral oil 53 kcal
  • 2g sugarcane sticks (or lemongrass stalks, for skewers) 1 kcal
  • 97g cucumber (sliced) 15 kcal
  • 32g mixed herbs (lettuce, mint, cilantro) 11 kcal

Cooking instructions

  1. ground pork (80% lean)shrimp (peeledfish saucegarlic (minced)granulated sugarblack pepper
    Mix ground pork, chopped shrimp, garlic, fish sauce, sugar, and black pepper until sticky; rest 10 minutes.
  2. sugarcane sticks (or lemongrass stalks
    Divide mixture and mold around sugarcane sticks (or lemongrass stalks) into small logs.
  3. neutral oil
    Heat oil in a skillet over medium-high heat. Cook skewers, turning, until browned and cooked through, 8 to 10 minutes.
  4. cooked jasmine ricecucumber (sliced)mixed herbs (lettuce
    Warm the cooked rice. Slice cucumber and prepare herb leaves.
  5. cooked jasmine ricecucumber (sliced)mixed herbs (lettuce
    Serve skewers over rice with cucumber and herbs; spoon any pan juices over the top.

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