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Ingredients
- white fungi - 10g
- crab egg - 75g
- prawns - 225g, remove shell
- wine - 2 tsp
- broccoli - 150g
- grated garlic - ½ tsp
Sauce
- water - 2 tbsp
- sugar, salt and pepper - to
taste
- sesame oil
- corn starch
Method
- Soak the fungi until soft in
boiling water, then cool in cold water and drain.
- Heat a dash of oil and wine,
pour in the stock and let it boil.
- Simmer the the fungi in 1½ cup
of stock and some salt until it tender, thicken the solution
with little corn starch, dish up.
- Rinse the crab egg, add some
wine, pepper and sesame oil and steam until it cooked.
- Cut the broccoli into florets,
blanch in water with oil and salt until cooked.
- Clean the prawns with salt and
rinse under running tap, and pat dry.
- Season the prawns with ½ egg
white, oil, corn starch, salt, pepper, and sesame oil for 15
minutes. Later deep fry in warm oil.
- Heat 1 tbsp oil and stir fry
the garlic, add in the prawns, wine, crab egg. Stir in all
ingredients for the sauce and cook for a while.
- Place the crab egg and other
in the wok on top of the fungi. Garnish with broccoli and serve.
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