Shrimp with Pumpkin, Potato and Sweet Potato Salad in Sesame Sauce
Registered Dietitian (USA) and Executive Committee of Hong Kong Nutrition Association, Rhoda Ng said, "Pumpkin is rich in beta-carotene. Beta-carotene is an antioxidant that helps to maintain our skin health and vision. Beta-carotene is fat-soluble; adding sesame sauce to the dish can help our body absorb this antioxidant."
Ingredients: (To Serve 1)
| Potato | 20g |
| Purple sweet potato | 20g |
| Pumpkin | 20g |
| Shrimps | 40g |
| Strawberry | ½ piece |
Seasoning:
| Homemade sesame sauce | 1 teaspoon |
| White vinegar | 1 tablespoon |
| Salt | 1/10 teaspoon |
Homemade sesame sauce Ingredients:
| Sesame seeds | 1 tablespoon |
| White vinegar | 1 tablespoon |
Cooking Method:
| 1. | Heat a fry pan and then pan fry the sesame seeds. |
| 2. | Place the sesame seeds with white vinegar in a blender and blend into sesame sauce. |
Cooking Method:
| 1. | Wash the potato, purple sweet potato and pumpkin. Peel and set aside. |
| 2. | Dice the potato, purple sweet potato and pumpkin and mix with the salt. Steam until cooked. |
| 3. | Mix the potato, purple sweet potato and pumpkin with homemade sesame sauce and place into a cup. |
| 4. | Remove the shell from the shrimps and boil until cooked. Place the shrimps on top of the pumpkin within the cup. |
| 5. | To serve, place the strawberry on top of the shrimps and add the white vinegar. |
Per serving:
| Energy (kcal) | 83 |
| Carbohydrate (g) | 9 |
| Protein (g) | 9 |
| Fat (g) | 1 |
| Sugar (g) | 2 |
| Sodium (mg) | 287 |
The energy and nutrient content is estimated according to the information compiled from the USDA Nutrient Data Laboratory. Values are for reference only.
This recipe is provided by Dragon Seal Restaurant & Bar
Extract from CookSmart, Issue 23
