Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Medium Prawns 300 g (15pcs)
- Chopped Garlic 3 tbsp
- Grated Ginger 1 tbsp
- Spring Onion 1 stalk (chopped)
- Sauce
- Light Soy Sauce 3 tbsp
- Pepper a little
- Salt a little
- Oil 3 tbsp
Directions
Clean and wipe dry the prawns, cut into 2 halves (from head to tail)
Put the prawn on the large dish in order, cut-side up, add a little salt
Dust chopped garlic, grated ginger on the surface of prawns
Using a big caldron (Chinese) or steam pot, with hot boiled water
Steam the prawns for 8-10 minutes, add pepper and light soy sauce on dish
Using another pan, heat the oil then pour over all the prawns
Dust the chopped spring onion over the prawns, serve
Category:Hong Kong Recipes
Category:Hong Kong Appetizers