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Seafood Cantonese

Flavors.of.Asia's picture
  Shrimp/Lobster tails / 2 1/2-pound dungeness crab 1 Pound
  Fermented black beans 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Soy sauce 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salad oil 2 Tablespoon
  Chopped lean pork 2 Ounce, ground or finely chopped
  Boiling water 6 Tablespoon
  Cornstarch 2 Teaspoon
  Cold water 1 Tablespoon
  Green pepper 2 Tablespoon, minced
  Egg 1 , beaten

Shell and devein the shrimp,- or wash the lobster tails and, if large, split through the shell lengthwise, or crack crab, clean and rinse well.
Wash and drain the black beans and crush with 1 clove of the garlic, mix in the soy sauce and sugar.
Heat the oil over high heat in a large heavy frying pan or wok.
Add other clove of garlic and pork if used; brown quickly, then remove garlic.
Add seafood, boiling water and black bean mixture.
Cover the pan and cook the prawns for 3 minutes or until pink (cook crab pieces for 3 minutes or lobster for 10 minutes).
Stir in a paste made by blending the cornstarch with the cold water. Heat and stir until the sauce thickens and coats the shellfish.
Add the green pepper and egg, heat and stir just until the egg sets.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1009 Calories from Fat 419

% Daily Value*

Total Fat 47 g72.4%

Saturated Fat 5.7 g28.3%

Trans Fat 0.5 g

Cholesterol 939.5 mg313.2%

Sodium 2513.3 mg104.7%

Total Carbohydrates 25 g8.5%

Dietary Fiber 1.6 g6.6%

Sugars 4.5 g

Protein 116 g231.6%

Vitamin A 23.5% Vitamin C 62%

Calcium 31.4% Iron 76.3%

*Based on a 2000 Calorie diet

Seafood Cantonese Recipe