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STEAM EGG WITH PRAWNS
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
2.36 g
Sodium (mg)
22293.57 mg
Vitamin A (IU)
480.19 IU
Saturated Fat (g)
19.53 g
Vitamin D (mcg)
1.23 mcg
Energy (kcal)
523.38 kcal
Fat (g)
31.07 g
Trans Fat (g)
0.04 g
Vitamin B12 (mcg)
1.32 mcg
Vitamin B6 (mg)
0.22 mg
Salt (g)
55.74 g
Folate (mcg)
44.08 mcg
Calcium (mg)
75.38 mg
Zinc (mcg)
1.48 mcg
Monounsaturated Fat (g)
2.26 g
Cholesterol (mg)
306.48 mg
Iron (mg)
1.26 mg
Selenium (mcg)
39.24 mcg
Vitamin C (mg)
0.95 mg
Fibre (g)
1.2 g
Sugars (g)
10.96 g
Protein (g)
29.62 g
Copper (mg)
0.19 mg
Potassium (mg)
191.88 mg
Total
9.46 g
89174.28 mg
1920.75 IU
78.11 g
4.93 mcg
2093.52 kcal
124.26 g
0.14 g
5.29 mcg
0.9 mg
222.94 g
176.31 mcg
301.53 mg
5.91 mcg
9.05 g
1225.92 mg
5.03 mg
156.96 mcg
3.79 mg
4.82 g
43.85 g
118.49 g
0.75 mg
767.54 mg
- 4 egg
- 500 ml Knorr Chicken Stock Cubes (Disslove in 500 ml of water)
- 6 - 8 pcs prawns deshelled
- 1 stalk spring onion (julienne)
- 1 slice ginger (julienne)
- 1 tbsp chinese wine
- 1 tsp oyster sauce
- pinch of white pepper
- 1 tsp Knorr Hao Chi Seasoning
- 1 Beat eggs with KNORR Chicken Stock and strain.
- 2 Pour egg mixture into a deep plate for steaming, arrange deshelled prawns on eggs mixture.
- 3 Steam eggs with prawns on low heat for about 15 to 18 minutes.
- 4 Prepare sauce with sautéed spring onions and ginger, season with KNORR Hao Chi All-in-one Seasoning, oyster sauce and white pepper.
- 5 Thicken sauce with corn flour.
- 6 Pour sauce on steamed egg with prawns. Ready to serve.
