Wednesday, February 11, 2009

Steamed Prawn Balls

Ingredient
  • 250gm shelled prawns
  • 5 waterchestnut
  • 30gm white fungi
  • 2 tbsp green peas
  • 1 cup stock
  • 1/4 tsp salt
  • 1 tsp corn flour
  • 1 tsp wine
  • 1/2 tsp sesame oil
  • 1/4 tsp pepper
  • 2 tsp egg white
Method
  • Devein prawns. Wash & drain well. Wipe dry and minced. Add seasoning and chopped water chestnuts. Mix well into a sticky paste. Chilled for 1 hour.
  • Soak white fungi till softened. Trim into bite size. Simmer in stock for 10 mins. Drain well. Transfer to a plate. Shape prawn paste into small balls. Place on the fungi. Sprinkle green peas. Steam for 8 mins.
  • Mix pinch of salt, 1/2 tsp cornflour, 1/2 tsp sesame oil, 1/2 tsp wine and 4 tbsp stock. Cook till thicken. Pour over cooked prawn balls. Serve.

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