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Bamboo Shoots with Crab Roe Recipe
|Bamboo shoot||1 Pound (500 Gram)|
|Peeled prawns||1 1⁄2 Ounce (50 Gram)|
|Crab roe||1⁄2 Ounce (50 Gram, Fresh)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Spinach leaves||7 Ounce (200 Gram)|
Calories 69 Calories from Fat 9
% Daily Value*
Total Fat 0.98 g1.5%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 31.1 mg
Sodium 164.9 mg6.9%
Total Carbohydrates 11 g3.5%
Dietary Fiber 3.6 g14.4%
Sugars 3.8 g
Protein 7 g14.3%
Vitamin A 93.7% Vitamin C 31.8%
Calcium 6.5% Iron 11%
*Based on a 2000 Calorie diet
Using a very sharp, small knife, cut a "V" shape on each side of the rectangle and prise off the piece of bamboo shoot, which will resemble a flower.
Mince or blend together the prawns, salt, 1 teaspoon of cornflour and water.
Put a small amount of this mixture into the centre of each bamboo "flower" and top with a tiny dab of crab roe.
Arrange on a plate and steam over high heat for 3-4 minutes.
While the bamboo shoots are steaming, bring a pan of salted water to the boil and blanch the spinach leaves until tender.
When the bamboo shoots are ready, put on a serving plate and surround with the spinach leaves.
Heat chicken stock and thicken with the remaining teaspoon of cornflour blended with water.
Pour over the bamboo shoots and serve immediately.