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Ingredients A
- Fish paste - 300 grams
- Ice water - 60 ml
- Minced pork with little fat -
300 grams
- Dried oyster (soaked 3-4 hours
or over night) - 20 pieces
- Salt to taste
Ingredients B
- Water chestnuts (peeled and
chopped) - 3 pieces
- Toasted dried sole fish powder
- 1 tablespoon
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Seasoning
- Egg - 1 piece
- Fish sauce - 1 teaspoon
- Drops of sesame oil and pinch
of pepper
Gravy
- Chicken stock or water - 800
ml
- Cornstarch solution - 1
tablespoon
- Spring onions (chopped) - 1
tablespoon
- Sugar - ½ teaspoon
Method
- Blend fish paste, salt and ice
water with a food processor until paste become sticky, then set
aside.
- Mix minced pork with fish
paste, ingredients B and seasoning then wrap up dried
oyster with mixture.
- Deep fry stuff dried oyster in
warm oil until golden brown. Dish out and drain well.
- Bring 800 ml of chicken stock
or water to boil, add sugar and stuffed dried oyster and simmer
for 30 minutes.
- Add cornstarch solution and
stir well until gravy thickens. Sprinkle with chopped spring
onions and serve.
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