Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
559
Calories
65g
Protein
23g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Green Bean | 1 cup (100g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Egg 5 pcs
- Green Bean Sprout 50 g
- Dry Shrimps 1 tbsp
- Red Tomato 1/3 pc
- Seasoning
- Salt 1/2 tbsp
- Chicken Stock 2 tbsp
- Sesame dash
- Spring Onion 1 stalk
Directions
1
Wash and soak dry shrimps by warm water, chop the spring onion
2
Remove seeds of tomato, chop into small pieces
3
Boil the green bean sprout with 1/2 tbsp of salt, take up for use
4
Whisk the egg with 1/2 tbsp of salt and chicken shock
5
Add chopped tomato, dry shrimps and green bean sprout, mix well
6
Heat the wok with 2 tbsp of oil, fry egg both sizes until golden, dish up
7
Sprinkle sesame and chopped spring onion on surface, serve
8
Category:Hong Kong Recipes
9
Category:Hong Kong Snacks
Recipe sourced from
fandom