Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
489
Calories
63g
Protein
25g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- Lobster 1 pc ( 1000 g )
- Chicken Stock 200 ml
- Mashed Garlic 3 tbsp
- Soft Cheese 100 g
- Butter 50 g
- Seasoning
- Pepper some
- Salt 1/2 tbsp
Directions
1
Urinate the lobster by inserting a chopstick at the tail
2
Wash lobster and drain dry, chop into large pieces
3
Dust lobster with some corn flour, deep fry for a while, drain and dish up
4
Heat wok with butter, add on mashed garlic and cheese
5
Pour in chicken stock and seasoning, cook until boiled
6
Add in lobster, stir cook until cooked, dish up with sauce and serve
7
Category:Hong Kong Recipes
8
Category:Hong Kong Appetizers
Recipe sourced from
fandom