Ingredients
3 pieces fish Japanese cake, 2 pieces sushi, 2 pieces mussel, 1 crab stick, salad sauce, wasabi, lemon wedges
Method
Ingredients
1 tofu in round tube ( cut into 1 cm thick slice, pat dry)
few pieces of Chinese lettuce
200 g medium size prawns (shelled and deveined)
4 medium size squids (cut into thin rings)
3 tbsp of green peas
2 tbsp diced carrots
5 pieces baby corn (sliced)
5 pieces dried mushrooms (soak and slice)
10 button mushrooms (halved)
2 tbsp cornstarch
3 tbsp cornstach solution
1 egg white
1 tbsp chopped garlic & 2 slice of ginger
pepper, salt and chicken stock powder to taste
200 ml water
3 tbsp cooking oil
Method
Coat tofu thinly with constarch and pan-fry till both sides golden in color. Dish out and set aside.
In remaining oil, stir in ginger and garlic and saute to fragrant. Add both mushrooms and diced carrots in and stir-fry until aromatic then add prawns, squids and baby corn and continue to stir-fry for 1 minute. Add water in and bring to a light boil then return tofu into the dish and let it cook for 1 minute. Add seasoning and cornstarch solution then follow by egg white. Dish out in 30 seconds and serve in a plate top with Chinese lettuce.
*More Asian Recipes*
Ingredients
400 grams prawns (shelled and devain)
6 dried mushrooms(soaked until soft)
10g black fungus
2 tbsp sliced carrot
35g babycorn
2 tsp grated garlic… (more…)
