| Ingredients: | Serving: | Sauce: | Serving: |
| Shrimp (medium size) | 6 pcs | Fresh Lime Juice | 1.5 tbsp |
| Mussel | 4 pcs | Sweetener | 1 tsp |
| Parrot fish fillet | 90 g | Garilc (Ground) | 4 cloves |
| Onion(sliced) | 1/3 pc | Small red chili (chopped) | 1 pc |
| Bay Leaves | 2 pcs | Salt | 1/3 tsp |
| Cherry Tomato | 4 pcs | Parsley | To garnish |
| Shallot (chopped) | 2 cloves | Water | 1 tbsp |
Method:
- Peel and devein shrimps. Remove mussel from the shells. Slice the fish fillet. Wash and drain the seafood. Set aside.
- Bring 2-3 cups of water to boil and cook onion and bay leaves for 1-2 minutes. Add in seafood cook thoroughly and drain.
Combine well all the sauce ingredients and mix with cooked seafood in a bowl. Serve with cherry tomatoes and shallot.
Portion exchange (1 serving)
Protein 3.5 portions
Acknowledgement:
Recipe provided by: Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK