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STEAMED PRAWNS WITH TOFU

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

2.112 g

Sodium (mg)

1397.083 mg

Vitamin A (IU)

9.315 IU

Saturated Fat (g)

0.633 g

Energy (kcal)

105.42 kcal

Fat (g)

3.862 g

Trans Fat (g)

0 g

Salt (g)

3.495 g

Calcium (mg)

136.555 mg

Monounsaturated Fat (g)

0.721 g

Cholesterol (mg)

0 mg

Iron (mg)

1.224 mg

Vitamin C (mg)

2.116 mg

Fibre (g)

0.845 g

Sugars (g)

4.482 g

Protein (g)

9.179 g

Potassium (mg)

41.485 mg

Total

8.447 g

5588.33 mg

37.26 IU

2.531 g

421.68 kcal

15.448 g

0 g

13.98 g

546.22 mg

2.883 g

0 mg

4.896 mg

8.464 mg

3.378 g

17.93 g

36.717 g

165.94 mg

  • 3 tbsp Knorr Hao Chi Seasoning
  • 15 big tiger prawns (lightly pre-fried to crispy)
  • 1 pk tofu puffs
  • 3 fresh ginseng
  • 2 cups hot water
  • 25 g huai Shan
  • 1/2 tbsp wolfberries
  • 20 g red radish slices
  • 20 g edamame soyabean
  • 20 g Emperor dou miao
  • 1 Soak the ginseng, huai shan and wolfberries in 2 cups of hot water for 2 to 3 mins.
  • 2 Fry the big tiger prawns in a pot of hot oil for 1 minute. Drain and set aside.
  • 3 Place the tofu puffs and fried prawns on a big plate and lightly sprinkle KNORR HAOCHI ALL-IN-ONE SEASONING. Place the soaked ginseng, huai shan and wolfberries onto the prawns.
  • 4 To cook, place the platter onto a steamer and steam for 3 to 5 minutes until the prawns are cooked.
  • 5 Add on sliced red radish, edamame soybeans and emperor dou miao to garnish.