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Servings: 4
Ingredients
- 150 g Peeled Prawns
- 150 g Fresh Small Scallops
- 100 g Small Squids, cleaned (optional)
- 10 g Dried Lily Flowers
- 10 g Dried Wood Ear Mushrooms
- 15 g Dried Shitake Mushrooms (about 3 to 4)
- 1 pc Fresh or Can Bamboo Shoots, julienned
- 1 Block (200 g) Medium Firm Bean Curd (Tofu), diced
- 6 Cups (1500 ml) Chicken Stock
- 4 Tbsp Corn Flour, mixed with 3 Tbsp of water
- 4 Large Eggs, lightly beaten
- 1 ½ Tbsp Soy Sauce
- 1 Tbsp Shaoxing Wine
- 4 Tbsp Chinese Dark Vinegar or to taste
- Sea Salt
- Freshly Ground White Pepper
- 3 Scallions, sliced
- Sesame Oil
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 570g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 62 | 26% |
| Total Fat 6.86g | 9% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 1130mg | 47% |
| Potassium 706mg | 20% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.8g | 1% |
| Protein 29.14g | 47% |
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