Sea Food Dumplings With Red Pepper Sauce from Healthy Diabetic Recipes

Sea Food Dumplings With Red Pepper Sauce Recipe

Recipe Ingredients:

1/2 lb small shrimp, cleaned, peeled
1 tbsp vodka
1 large egg white
1/2 tsp dark sesame oil
1 1/2 tsp freshly-grated peeled ginger
1/4 tsp freshly-ground white pepper
1/4 cup chopped water chestnuts
1 scallion, white part and 1" green, chopped
1/4 cup cilantro leaves
1/2 lb fresh crab meat, cleaned
= (substitute sea scallops if fresh crab
meat is unavailable)
20 three-inch won ton skins, rounded
Chinese cabbage leaves, as needed
=== RED PEPPER SAUCE ===
Vegetable cooking spray, as needed
1 large red pepper, seeded, chopped
1 small onion, chopped
3 large garlic cloves, minced
1 cup canned fat-free low-sodium chicken broth

Recipe Instructions:

Place the shrimp in a food processor fitted with a metal chopping blade. Add the vodka, egg white, oil, ginger, and pepper. Process until smooth. Add the water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined. Add the crab meat and pulse once so as not to completely break up the crab meat. If using scallops, add these with the shrimp at the beginning.

Place a won ton skin in the palm of your hand. Place 1 scant tablespoon of seafood mixture in the middle. Bring the wrapper up around the mixture leaving the top open. Place the dumplings on waxed paper not allowing the dumplings to touch.

To cook, line your steamer with Chinese cabbage leaves. Transfer the dumplings to the cabbage leaves, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.

To make red pepper sauce, coat non-stick pot with cooking spray. Cook the red pepper, onion and garlic slowly for 10 minutes. Add the broth and simmer for 15 minutes. Puree in a food processor. Serve at room temperature.

To serve, place 2 tablespoons red pepper sauce in a plate and top with 3 warm steamed dumplings.

This recipe yields 20 dumplings.

Exchanges Per 3-dumpling + 2-tablespoon red pepper sauce Serving: 1 1/2 very lean protein, 1 carbohydrate (1 bread/starch, 1 vegetable)

Nutrition Facts: 161 calories (10% calories from fat), 16 g protein, 2 g total fat (0.3 g saturated fat), 19 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 295 mg potassium, 173 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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