Try this Shrimp and Bean Sprout Souffle recipe, or contribute your own.
Suggest a better description1. Shell, devein and cut each shrimp in 2 or 3 Pieces. Mince onion. 2. Parboil bean sprouts 2 minutes in boiling salted water. Then drain and keep warm. 3. Beat egg whites until frothy and stiff, but not dry. Blend cornstarch and sherry to a paste; then fold in. 4. Heat oil. Add salt, then minced onion; stir-fry until translucent. Add shrimp and stir-fry until pink (about 2 minutes). 5. Slowly pour in egg mixture and stir only once. Then reduce heat to low and cook until egg barely sets. 6. Meanwhile heat stock in another pan. Blend remaining cornstarch and water to a paste; then stir in to thicken. 7. Gently transfer souffle to a serving dish and surround with parboiled bean sprouts. Pour thickened stock over. Sprinkle with pepper and serve at once. From
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 71 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 1327.3mg | 46 % | |
Potassium 448.5mg | 12 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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