Braise Prawns
Ingredients
2 fresh Prawns
2 stalks of rape
9 oz (250g) boneless chicken breast
2 tsp. cornstarch (cornflour)
1/2 oz (15g) Chinese ham
10 stalks of asparagus, fresh, canned or frozen
1 tsp. rice wine, or dry sherry
1/2 oz (15g) dried bamboo shoot slices, soaked
1 egg white
4 cups (1 litre) chicken broth
1/4 tsp. salt, or to taste
2 tsp. MSG (optional)
1/2 oz (15g) fresh or canned bamboo shoots
Directions
- Shell, devein and remove the prawns.
Mince the meat into a pulp an mix with
the rice wine, egg white, MSG(optional)
and salt. Slice the fresh or cannel bamboo
shoots and sprinkle each slice with dry
cornstarch and spread with some of the
prawn pulp.
- Wash the rape leaves and shred. Chop
1 tsp. of the ham very finely and garnish
the prawns with the rape shreds and ham.
- Place the prawns on a heat-proof dish
and steam for 3 minutes. Remove and cut
the prawn slices into rectangular pieces.
Place in a wok. Cut asparagus into 1 inch
(3cm) sections. Cut the chicken into thin
slice and cut the 2 tsp. ham into small
diamonds. Cut cabbages into 1 inch sections
. Cut the dried the chicken stock. Bring
to a boil, remove and serve.
