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Ingredients
- prawns - 225g, shelled
- dried fish maw - 38g
- wine - 2 tsp
- cooked fat pork - ½ tbsp,
diced
- ham - 10g
- seasonal vegetable - 150g
- stock - 3 tbsp
- corn starch
- pepper and salt
- sugar
- sesame oil
Simmering ingredients for the
fish
- stock - 2 cups
- wine - 1 tsp
- ginger - 2 slices
- spring onion - 2 stalks
Seasoning for the prawns
- corn starch - 1 tsp
- pepper and salt
- sugar
- egg white - ½
- sesame oil
Method
- Clean the prawns with salt,
rinse under running tap for 15 minutes, then dry it.
- Mash the prawns, add the
seasoning for the prawns and the pork.
- Stirring occasionally until
the mixture turn to a paste. Then put in the fridge for an hour.
- Soak the dried fish, wash,
scaled and rinse.
- Boil all simmering ingredients
for the fish, add the fish to simmer a while. Place the fish on
a dish and sprinkle with a pinch of corn starch.
- Stuff the prawns mixture to
the fish, and put a piece of ham on top. Then, steam for 5-6
minutes.
- Blanch the vegetable in water
with salt and oil, place on a dish.
- Heat ½ tbsp oil, add wine,
stock, salt, sugar, corn starch, sesame oil, and pepper.
- Mix well the ingredients and
pour onto the fish maw. Serve.
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