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Steamed Shrimp and Vegetables
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 45 mins
Calories:
295
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 125 μg | (208 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 379 μg | (126 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 419 mg | (42 %) | ||
| Magnesium | 205 mg | (68 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 500 grams green Asparagus
- 6 King prawn
- 2 Zucchini
- 2 handfuls soybean sprout
- 1 bunch scallions
- salt
- peppers
- Lemon balm
Preparation steps
1.
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.
2.
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.
3.
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.
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