Mashed Sweet Purple Potato and Scallop with Cheese Sauce
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Sweet purple potato (medium-sized) | 1 |
| Egg white | 1 |
| Scallop | 1 |
| Low-fat cheese | 60g |
| Low-fat milk | 40ml |
| Edible chrysanthemum | 1 |
| Basil leaves | some |
Seasonings:
| Canola oil | ¼ teaspoon |
| Salt | ⅙ teaspoon |
Cooking Method:
| 1. | Wash, steam and mash the sweet purple potato. Cook the egg white and cut it into pieces. Set aside. |
| 2. | Take a small portion of the sweet potato mash, roll it into thin slices and roast until they become crispy. Set aside. |
| 3. | Heat a wok and pour in the canola oil. Place the scallop into the wok and add the salt. Pan-fry the scallop until golden brown. |
| 4. | Cook the low-fat milk and low-fat cheese together over low heat until a thick sauce is formed. |
| 5. | Pour the sauce in the centre of a round plate. |
| 6. | Combine the egg white and the remaining sweet potato mash. Shape into a thick patty. |
| 7. | Place the sweet potato patty over the sauce. Put the scallop and sweet potato slices on top of the mash. Decorate with the chrysanthemum and basil leaves. |
Per serving:
| Energy(kcal) | 285 |
| Carbohydrate(g) | 31 |
| Protein(g) | 29 |
| Fat(g) | 5 |
| Sugar(g) | 12 |
| Sodium(mg) | 545 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Teppan Chiu Teppanyaki.
