Try this Hsia Jen Ching Tan (Shrimp with Steamed Egg) recipe, or contribute your own.
Suggest a better descriptionProcedure: 1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG, and soysauce. Mix well. Pour the mixture through a sieve. 2) Clean the shrimp with a little salt and rinse with water. Then drain and pat dry. 3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer. 4) Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done. Serve in the bowl in which it was steamed. Postec by [Cookie Lady] from Pei Meis Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 362 | ||
Calories from Fat: 224 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 350.7mg | 12 % | |
Potassium 355mg | 9 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.5g | ||
Protein 31.6g | 45 % | |
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: 362
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