Steamed Meatballs with Lilies and Soybean Sheets
Ivy NG, President, Hong Kong Nutrition Association, said, "Made up of protein-rich Ingredients, the dish is mainly cooked by steaming and boiling with no oil added. Vegetables bring out the freshness and lightness of meat."
Ingredients (Serve 6):
| Egg | 2 pieces |
| Water | 1/2 medium sized bowl (about 110 ml) |
| Soybean Sheet | 150 gm (4 taels) |
| Fresh Lily | 75 gm (about 2 taels) |
| Pork | 30 gm (about 3/4 taels) |
| Prawn | 20 gm (about 1/2 taels) |
| Chinese Chive (flower stalk) | 1 stalk |
| Vegetables Leaves | 4 pieces |
| Chicken Broth | 2 tablespoons |
| Green Bell Pepper (chopped) | 1/2 tablespoon |
| Red Bell Pepper (chopped) | 1/2 tablespoon |
| Yellow Bell Pepper (chopped) | 1/2 tablespoon |
Seasonings:
| Salt | 3/4 teaspoon |
| Sugar | 1/2 teaspoon |
Cooking Method:
| 1. | Beat eggs with water and salt (1/4 teaspoon). Steam egg until just done and set aside. |
| 2. | Mould soybean sheets into plum flower shape. Cut lily to similar shape and size. |
| 3. | Mince pork and prawn, add 1/4 teaspoon of salt and sugar. Mix well, divide into small meatballs. |
| 4. | Set the meatballs on top of soybean sheets, and then adhere lily along the side of the meatballs. Steam for 5 minutes. |
| 5. | Boil the Chinese chive flower stalk and vegetable leaves. Set aside. |
| 6. | Place the steamed meat balls on the top of the steamed egg. Bring chicken broth to boil, add 1/4 teaspoon of salt and sugar. Add a few drops of broth over the steamed egg. Garnish with Chinese chive and vegetable leaves aside. |
| 7. | Blanch the green, red and yellow bell peppers in boiling water and sprinkle on the top of the steamed egg. |
Per Serving:
| Energy (Kcal) | 120 |
| Carbohydrate (gm) | 8 |
| Protein (gm) | 10 |
| Fat (gm) | 5 |
| Sugar (gm) | 1 |
| Sodium (mg) | 328 |
This recipe is provided by The Banqueting House
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
Extract from the CookSmart Issue 6
