Light and Healthy Shrimp Tofu Zucchini Cup

Taste: Savory; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Light and Healthy Shrimp Tofu Zucchini Cup

Peel the zucchini and cut into 4cm sections, I cut 15 sections.

Hollow out the zucchini sections from one end, but do not pierce through the bottom.

Remove the heads and shells of 15 Pacific White Shrimp, leaving the last segment with the tail unpeeled. Peel and dice 5 shrimp to get shrimp meat.

Place the diced shrimp meat in a bowl, add cooking wine and light soy sauce, 1 tablespoon each.

Add 2 tablespoons of tofu, half of the salt and sugar, mix well and set aside.

Add the remaining salt, sugar, 1 tablespoon of cooking wine, and 1 tablespoon of light soy sauce to the shrimp with tails, mix well, and marinate for 20 minutes.

Split the shrimp meat from the back, leaving the head and tail intact, then thread the tail through the slit to make the shrimp stand upright in a ball shape.

Fill a zucchini cup with shrimp meat and tofu, do not overfill.

Add another shrimp ball, arrange the shrimp tail upright. Boil water in a pot, steam for 5 minutes over high heat.

Finally, mix 1 tablespoon of light soy sauce and rice vinegar to make a sauce to drizzle over the zucchini cup, or prepare a dipping sauce according to your preference.

Looks appealing, right? The green zucchini cup filled with red shrimp balls is visually pleasing, a nutritious low-calorie high-protein meal for weight management, worth a try.