Ingredients :-
300g cauliflower (cut into small florets)
300g broccoli (cut into small florets)
300g shelled prawns (chopped)
150g minced chicken or pork
3 mushrooms (soaked, diced)
Marinade :-
1 teaspoon salt
1 tablespoon sugar
¼ teaspoon MSG
¼ teaspoon sesame oil
For sauce :-
1 tablespoon minced garlic
50g steamed, flaked crab meat
1 cup (250ml) water
2 tablespoons green peas
1 tablespoon chopped carrots
1 egg white
Seasoning :-
1 tablespoon Chinese cooking wine
1 tablespoon oyster sauce
For thickening :-
1 teaspoon tapioca flour
1 tablespoon water
1. Blanch cauliflower florets and broccoli florets in boiling water for two minutes. Remove and drain-well.
2. Mix prawns, chicken meat, mushrooms with marinade.
3. Wet finger a little. Take up a little paste of no.(2) to spread on the underside of no.(1) florets.
4. Invert cooked no.(3) into a deep plate.
5. Heat wok with a little oil. Saute garlic then add in water. Add in remaining ingredients of sauce except egg white, heat through and add in seasoning. Taste before thickening. Turn off heat, swirl in egg white and drench sauce over no.(4).
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