Tofu, Crab Meat and Scallop with Pumpkin Soup
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Pine nuts | 12 |
| Soybean sheet | 1g |
| Potato | 2 slices |
| Tofu | ½ piece |
| Tofu cubes | 2g |
| Scallop | 1 |
| Egg white | 1 |
| Crab meat | 2g |
| Pumpkin | 10g |
| Broth | 250ml |
| Low-fat cream | 2g |
| Egg yolk | 1 |
Seasonings:
| Salt | ⅛ teaspoon |
| Sugar | 2g |
| Cornstarch | 3g |
| Olive oil | ¾ teaspoon |
| Ground pepper | some |
Cooking Method:
| 1. | Stir-fry the pine nuts in a wok without oil until aromatic. |
| 2. | Toast the soybean sheet and potato slices in the wok without oil. |
| 3. | Use a mold to cut out a hole in the centre of the tofu. Steam the tofu, tofu cubes, scallop, egg white and crab meat separately. Set aside. |
| 4. | Steam the pumpkin and add the salt, sugar, ground pepper and 50ml of broth. Blend until the pumpkin purée is formed. Put the pumpkin purée in the wok, then add the low-fat cream along with the remaining broth. Heat up the purée to turn it into soup. Set aside. |
| 5. | Coat the tofu with the cornstarch. Heat half of the oil in the wok, then pan-fry the tofu and scallop until both sides are golden brown. |
| 6. | Stuff the scallop into the hollowed tofu. Place the tofu on a plate and pour the pumpkin soup around it. |
| 7. | Place the tofu cubes, egg white, crab meat and pine nuts on top of the pumpkin soup. |
| 8. | Heat the other half of the oil in the wok. Sauté the egg yolk and place it on top of the scallop. Add the soybean sheet and potato slices for decoration. |
Per serving:
| Energy(kcal) | 273 |
| Carbohydrate(g) | 13.5 |
| Protein(g) | 20.4 |
| Fat(g) | 15.3 |
| Sugar(g) | 3 |
| Sodium(mg) | 340 |
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 Café Circles.
