Kekian Cap Cai

Fresh and nutritious is this healthy recipe full of protein and fiber. Serve during the day. If you like, serve with soy sauce.


150 g peeled shrimp, finely chopped
2 tbsp wheat flour
1 tbsp tapioca
4 large cloves garlic, crushed, stir-fried, pureed
100 g chicken breast fillet, cut into pieces
100 g banana prawn, peeled
6 fishballs, thinly sliced
1 tbsp huangjiu
500 ml chicken broth
2 tbsp soy sauce
100 g cauliflowers
100 g carrot
50 g cabbage, cut into pieces
50 g Chinese cabbage, cut into pieces
4 dried shiitake, soaked in hot water, thinly sliced
1 scallion, cut oblique.

How to make:

1. Mix shrimp, wheat flour, tapioca, one clove of garlic, salt, pepper and sugar.
2. Pour this kekian dough into a heat-resistant dish, and steam in pan for 45 minutes.
3. After chilled, cut out the kekian into rectangular shape and fry.
4. Saute three cloves of garlic.
5. Add chicken and banana prawn.
6. Add fishball and kekian.
7. Pour huangjiu, broth, soy sauce, pepper, salt and sugar.
8. Add cauliflower, carrot and cabbage.
9. Add Chinese cabbage, shiitake and scallion.

For six servings.

Nutrition facts per serving:

Calorie: 157 kcal
Protein: 16 g
Fat: 4.4 g
Carbohydrate: 13 g
Cholesterol: 64 mg
Fiber: 1 g