Steamed Chinese Shrimp

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(1 vote)
Steamed Chinese Shrimp
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
156
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie156 kcal(7 %)
Protein31.47 g(32 %)
Fat0.76 g(1 %)
Carbohydrates7.85 g(5 %)
Sugar added0 g(0 %)
Roughage2.34 g(8 %)
Vitamin A945.77 mg(118,221 %)
Vitamin D0 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.43 mg(31 %)
Folate143.69 μg(48 %)
Pantothenic acid0.21 mg(4 %)
Biotin5.05 μg(11 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C96.4 mg(101 %)
Potassium863.69 mg(22 %)
Calcium308.61 mg(31 %)
Magnesium87.19 mg(29 %)
Iron2.41 mg(16 %)
Iodine4.74 μg(2 %)
Zinc2.31 mg(29 %)
Saturated fatty acids0.13 g
Cholesterol214.32 mg

Ingredients

for
4
Ingredients
4 cups
shrimp (deveined)
2
scallions (white parts only, finely chopped)
1 teaspoon
2 cloves
garlic (finely chopped)
1
1 tablespoon
1
How healthy are the main ingredients?
garlicsaltsoy saucecayenne pepperBok Choy

Preparation steps

1.
Puree half the shrimps very finely. Finely chop the other half.
2.
Combine the shrimps with the spring onions, ginger, garlic and the egg white. If the mixture is too soft, work in some cornflour. Season with salt, a little soy sauce and cayenne pepper and form into about 20 balls with moist hands.
3.
Arrange the pak choi loosely on the base of a bamboo steamer. Drizzle with soy sauce.
4.
Place the shrimp balls on top and steam over boiling water with the lid on for about 10 minutes.

Comments

Cyndy from EAT SMARTER's picture
Yes, the bok choy is lining the basket so you could substitute any large lettuce leaves instead.
 
Could I use other kinds of vegetables instead of bok choy?