Fried Asparagus with Shrimp and Cuttlefish
(Available only in Cantonese)
Ingredients: (To serve 4)
| Shrimp (chopped) | 54g |
| Cuttlefish slices | 80g |
| Asparagus (sectioned) | 150g |
| Bell peppers (red, yellow and green) (sectioned) | 80g |
| Roasted plain cashew nuts | 10 pieces |
| Tomato (sliced) | 64g |
Seasonings:
| Salt | 5g |
| Sugar | 12g |
| Canola oil | 15ml |
| Honey | 20g |
Cooking Method:
| 1. | Blanch the shrimp and cuttlefish slices. Set aside. |
| 2. | Heat a wok and pour in the canola oil, then add asparagus and bell peppers. Stir-fry for about 1 minute. |
| 3. | Add the blanched shrimp and cuttlefish slices, then add salt and sugar. Stir-fry for 30 seconds. |
| 4. | Add honey, then briefly stir-fry. Transfer to a plate. |
| 5. | Sprinkle roasted plain cashew nuts. Garnish with tomato. |
Per serving:
| Energy(kcal) | 147 |
| Carbohydrate(g) | 13 |
| Protein(g) | 8 |
| Fat(g) | 8 |
| Sugar(g) | 9 |
| Sodium(mg) | 504 |
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.
Royal Palms Resident Club provides this recipe.
