The Content is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
Dumplings: • 200 g ground pork • 200 g crabmeat • 3 tablespoons of flour • 2 chives or 1 spring onion • 1/2 chicken stock cube • Pepper
Broth : • 100 mL vegetable stock • 1 L of water • 1 stick of lemongrass • 1/2 red pepper • 1 spring onion or 1 spring onion • 1 teaspoon pepper • A few coriander leaves • 1 tablespoon sesame oil
Instructions:
For the meatball stuffing: • Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper. • If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.
For the broth: • Slice the chili and chives. Cut the lemongrass in three. • Boil the vegetable stock, water, chili, chili, chives and lemongrass sections. Simmer on a large broth for 10 minutes.
Cooking the meatballs: • Form balls with your cooled stuffing. • Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface. • Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
270.2 Kcal
13.4 g
0.9 g
15.1 g
4.7 g
0.7 g
1.6 g
503.2 g
The nutritionist's advice:
For a more balanced recipe, bamboo shoots, black mushrooms, and noodles can be added to the broth to make a complete dish.
Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.
Preparation time:
Cooking time:
For 4 people
Asia
