Steamed Loofah, Dried Prawns and Mungbean Vermicelli
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "Steaming is a good way to lower the use of cooking oil. With low-fat ingredients like sponge gourd (loofah), dried prawns and mungbean vermicelli, the dish is a good option for weight-watchers. Dried prawns and garlic can enhance the flavour of the dish but individuals with hypertension should use soya sauce sparingly."
Ingredients: (Serve 4)
| Sponge gourd (loofah) | 300g |
| Dried prawns | 20g |
| Mungbean vermicelli | 80g |
| Crushed garlic | 5g |
| Light soya sauce | 1 teaspoon |
Seasoning for mungbean vermicelli
| Salt | 1/4 teaspoon |
| Ground white pepper | Some |
| Sesame oil | 1 teaspoon |
Cooking Method:
| 1. | Peel the sponge gourd. Remove some of the seeds, and cut into small sections. Set aside. |
| 2. | Wash and soak the dried prawns. Drain, set aside. |
| 3. | Soak the mungbean vermicelli in water. Drain, section, mix with the seasonings and set aside. |
| 4. | Spread the plate with the sponge gourd, mungbean vermicelli, dried prawns and crushed garlic, one over another in this order. Steam over boiling water for 10 minutes. Season with light soya sauce. Serve. |
Per serving:
| Energy (kcal) | 108 |
| Carbohydrate (g) | 21 |
| Protein (g) | 3 |
| Fat (g) | 1 |
| Sugar(g) | 2 |
| Sodium (mg) | 464 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Ren Ren Heping Restaurant.
Extract from CookSmart, Issue 20
