Daehajjim/Saeujjim

대하찜/새우찜
King prawns stuffed with seasoned minced beef, steamed, and topped with stone ear mushrooms, julienned egg garnish, cucmber, and red chili pepper threads

Servings: 4

Ingredients

1 1/4

pound

(8 colossal) fresh raw Prawns, Shell on (Bag/Box Size: U10)

1/2

teaspoon

Salt

2

ounces

lean tender beef

Seasoning for Beef

1

teaspoon

Soy sauce

1

each

small green onion

3

each

cloves garlic

1/4

teaspoon

Sugar

1

teaspoon

kaesogeum

1

teaspoon

Sesame oil

Garnish

2

each

Eggs

1

each

small Cucumber

2

each

Red chili peppers

1/2

teaspoon

Salt

3

each

Dried Seogi 석이(Stone Ear mushroom/Lichen)

Seogi Seasoning:

1

teaspoon

Sesame oil

1/2

teaspoon

Soy sauce

Procedure

Preparation:

Prepare the Garnish:

Seogi Lichen:

Soak in room temperature water for about twenty minutes.

Gently rub the stone ear with fingers, drain, and pat dry.

Cut into thin strips, add seasonings, and mix well.

Cucumber:

Rinse cucumber in cold water.

Rub the cucumber skin with a small amount of salt.

Shred the cucumber into roughly 1 1/2 inch long strips.

Chili Peppers:

Wash in cold water and remove stems.

Cut in half from top to bottom, discarding the seeds.

Cut each half into very thin strips or "threads".

Eggs:

Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.

Prepare Shrimp/Prawn and Stuffing:

Shrimp/Prawn:

Gently rub the belly of the prawns to remove the legs.

Spread the shell apart at the belly and gently pull the meat forward, leaving the shell intact.

Cut a shallow line down the back of the prawn and de-vein.

Make a deeper slit in the inner curve and very lightly sprinkle with salt.

Beef:

Mince the beef.

Fine chop (mince) the garlic.

Fine chop the green onion.

Combine beef seasonings, add minced beef, and mix well.

Let stand ten minutes.

Stuff the Prawns:

Stuff the meat mixture into the deeper slit and carefully push the prawn meat back into the shell.

Cook:

Bring a couple cups of water to a boil in a pot or steamer.

Line a steamer tray or mesh basket/seive with wet cheesecloth.

Place the stuffed prawns into the tray and steam about 13 to 18 minutes.

Remove the shells and transfer to a serving plate.

Garnish and serve with steamed rice, beansprout or radish soup, and banchan.

SHRIMP SIZE CHART

NUMBER SHRIMP PER POUND DESCRIPTION SIZE NAME
U/10 under 10 per pound Colossal
U/15 10-15 per pound Jumbo
U/20 16-20 per pound extra large
U/25 21-25 per pound Large
U/30 26-30 per pound medium
U/35 31-35 small

Nutrition Facts

Serving size: 1/4 of a recipe (10.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

270.31

Calories From Fat (37%)

98.67

Calories From Protein (55%)

147.43

Calories From Carbohydrates (9%)

24.21

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 11.05g

17%

Saturated Fat 2.91g

15%

Monounsaturated Fat 4.04g

 

Polyunsaturated Fat 2.8g

 

Cholesterol 375.33mg

125%

Sodium 1111.16mg

46%

Potassium 537.73mg

15%

Total Carbohydrates 6.39g

2%

Fiber 1.61g

6%

Sugar 2.92g

 

Net Carbohydrates 4.78g

 

Protein 35.28g

71%

Vitamin A 753.47IU

15%

Vitamin C 39.61mg

66%

Calcium 124.84mg

12%

Iron 5.91mg

33%

Vitamin E 2.35mg

24%

Vitamin D 8.75IU

2%

Thiamin 0.14mg

9%

Riboflavin 0.25mg

15%

Niacin 4.66mg

23%

Vitamin B6 0.46mg

23%

Folate 42.07mcg

11%

Vitamin B12 2.63mcg

44%

Pantothenic Acid 1.12mg

11%

Vitamin K 18.94mcg

24%

Phosphorus 305.89mg

31%

Magnesium 80.57mg

20%

Zinc 3.4mg

23%

Copper 0.48mg

24%

Manganese 0.3mg

15%

Selenium 63.5mcg

91%

Alcohol 0g

 

Caffeine 0mg

 

Water 233.41g

0%

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