Steamed Shrimp and Abalone with Soy Sauce

Photo: Korea Ministry of Food and Drug Safety

Steamed Shrimp and Abalone with Soy Sauce

Name: Steamed Shrimp and Abalone with Soy Sauce
Cuisine: South Korea
Ingredients: abalone (2 pcs); shrimp (3 whole); 30 g spinach (30g); 20 g seaweed (20g); 20 g low-sodium soy sauce (20g); lemon (1/4 pc); 20 g sugar (20g); 0.1 g salt (0.1g); 10 g garlic (10g); 10 g starch (10g); 60 g edible flowers (60g)

간장소스를 곁들인 새우전복찜

Side dish · Steamed

Side dishesCourse

119kcal · per serving

Not spicySpice

No pork

Jump to recipe ↓

Recipe

Steamed Shrimp and Abalone with Soy Sauce

Not spicyNo porkNo meat or alcoholContains: gluten, soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

abalone전복(2 pcs)
shrimp새우(3 whole)
spinach시금치(30g)
30 g
seaweed해초(20g)
20 g
low-sodium soy sauce저염간장(20g)
20 g
lemon레몬(1/4 pc)
sugar설탕(20g)
20 g
salt소금(0.1g)
0.1 g
garlic마늘(10g)
10 g
starch녹말(10g)
10 g
edible flowers식용꽃(60g)
60 g

Nutrition per serving

119kcal

8.2gCarbs

19.2gProtein

1.1gFat

455.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the abalone from its shell with a spoon, rub with salt, and wash clean.
Blanch and mince the spinach; peel the shrimp and mince them with the abalone and seaweed.
Mix the ? well and fill the abalone shells with it.
When steam rises in the steamer, put in the filled abalone shells and steam for about 10 minutes.
Add the low-sodium soy sauce, lemon, sugar, and minced garlic and heat briefly to make a sauce.
Dissolve the starch in the soy sauce to adjust the thickness, brush it over the steamed abalone several times, and top with edible flowers.

💡 TipUsing seaweed can take the place of salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.