Steamed Shrimp

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

  • 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