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Seafood Cantonese Recipe
|Shrimp/Lobster tails / 2 1/2-pound dungeness crab||1 Pound|
|Fermented black beans||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Soy sauce||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Chopped lean pork||2 Ounce, ground or finely chopped|
|Boiling water||6 Tablespoon|
|Cold water||1 Tablespoon|
|Green pepper||2 Tablespoon, minced|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 1009 Calories from Fat 419
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 5.7 g28.3%
Trans Fat 0.5 g
Cholesterol 939.5 mg
Sodium 2513.3 mg104.7%
Total Carbohydrates 25 g8.5%
Dietary Fiber 1.6 g6.6%
Sugars 4.5 g
Protein 116 g231.6%
Vitamin A 23.5% Vitamin C 62%
Calcium 31.4% Iron 76.3%
*Based on a 2000 Calorie diet
Wash and drain the black beans and crush with 1 clove of the garlic, mix in the soy sauce and sugar.
Heat the oil over high heat in a large heavy frying pan or wok.
Add other clove of garlic and pork if used; brown quickly, then remove garlic.
Add seafood, boiling water and black bean mixture.
Cover the pan and cook the prawns for 3 minutes or until pink (cook crab pieces for 3 minutes or lobster for 10 minutes).
Stir in a paste made by blending the cornstarch with the cold water. Heat and stir until the sauce thickens and coats the shellfish.
Add the green pepper and egg, heat and stir just until the egg sets.