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    You are in: Home / Recipes / Gulai Labu - Spicy Shrimp and Cucumber Curry Recipe
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    Gulai Labu - Spicy Shrimp and Cucumber Curry

    Average Rating:

    2 Total Reviews

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    • on May 16, 2002

      We had this last night and it was an excellent Thai curry! It seemed to take a long time to make, with a lot of small steps, so I'm thinking that I'd like to come up with a simpler recipe using similar ingredients that will taste basically the same. Also, instead of cucumber we used moqua, also known as Chinese fuzzy squash, because that's what this recipe would have originally called for. It was our first time cooking with the unusual Asian vegetable, and we were quite pleased with the results: the texture was nicer than cucumber, and the taste was quice nice as well. (Info on the moqua can be found here: http://www.1webblvd.com/coosemans/prod143.htm)

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    • on April 04, 2005

      Made this last nite on recommendation of Julesong. Very nice, I changed the shrimp to large cubes of chicken breast and put just a pinch of turmeric in. My only reason for giving 4 stars instead of five was due to the consistency of the cukes..they were sort of mushy. Perhaps they need to be sliced thicker next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Gulai Labu - Spicy Shrimp and Cucumber Curry

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.5
     
    Calories from Fat 332
    72%
    Total Fat 36.9 g
    56%
    Saturated Fat 20.7 g
    103%
    Cholesterol 107.4 mg
    35%
    Sodium 944.7 mg
    39%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.1 g
    12%
    Protein 16.6 g
    33%

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