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Ingredients
Steamed Shrimp and Vegetables
- Ingredients
- 500 grams green Asparagus
- 6 King prawn
- 2 Zucchini
- 2 handfuls soybean sprout
- 1 bunch scallions
- salt
- peppers
- Lemon balm
Rinse the asparagus and trim the woody ends. Rinse the zucchini, cut in half lengthwise Cut 3 long thin slices from the center of each zucchini. Cut the remaining zucchini into long thick pieces by cutting into halves or thirds.
Rinse the scallions. Reserve 6 scallions for later use. Cut the remaining scallions into thin strips.
Wrap each king prawn with 1 thin slice of zucchini. Tie off with a scallion.
Place the scallion strips and bean sprouts in a steaming basket. Place the asparagus and zucchini pieces on top. Arrange the zucchini-wrapped shrimp on top and season with salt and pepper to taste.
Fill a saucepan or wok with some water and bring to a boil over medium heat. Place the steaming basket on top and cover with a lid. Cook for 30 minutes. Serve with rice and soy sauce.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |