Steamed Shrimp

Choose large shrimp as prawns. Pin satay skewer to shrimp body to sustain shrimp backs. Remove the satay skewers when presented.










Ingredients:

• 10 large shrimps, peeled, sectioned not to drop, widen
• 100 grams of lean chicken fillets, chopped
• 1 slice of bacon, slice lengthwise 10 parts
• Egg white
• 3 stalks of small green onion, finely sliced
• 20 grams of carrots, finely chopped
• 2 sprigs of cilantro
• 1 small tomato
• 1 teaspoon of margarine
• 150 ml of water
• 1 cm of ginger
• Ground pepper
• Salt
• Granulated sugar

Marinade sauce:

• 2 teaspoon of cooking wine
• 1 teaspoon of sugar
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Pepper
• Salt

How to make:

• Toss the shrimps with a portion of marinade sauce. Let stand for 15 minutes.
• Stir chopped chicken with the remaining marinade sauce, egg white, green onion, chopped carrot, cilantro, pepper and salt. Mix well.
• Divide the dough of chopped chicken into 10 parts.
• Shape ovally and condense.
• Place the chicken mixture on top of the shrimp abdomen. Press and condense.
• Wrap one piece of bacon on shrimp. Pin with a toothpick so as not to be separated.
• Place the shrimp on top of the heat-resistant container smeared with margarine.
• Pour water. Add ginger and tomatoes.
• Steam shrimp and tomatoes in a hot saucepan for 10 minutes until the prawns change color. Pick up.
• Take the tomatoes. Puree while filtered. Take the water.
• Mix tomato juice with steamed shrimp water.
• Add sugar and salt. Stir.
• Serve while warm.

For five servings.

Nutritional facts per serving:

• Calorie: 92 kcal
• Protein: 15.2 grams
• Fat: 1.4 grams
• Carbohydrate: 4.7 grams
• Cholesterol: 63.7 mg
• Fiber: 0.9 grams