Recipe Ingredient
- 5 salad prawns
- 10 spicy beancurd sheets
- 5 Fancy Roll (deep-fried)
- 300g jelly fish and baby octopus
- Salad Prawns
- Mix together
- 20g longan
- 40g pineapple
- 50g carrot
- 80g honeydew
- 150g salad prawns
- Mix together
- 100g mayonnaise
- a bit of fresh lemon juice
- a bit of sweetened condensed milk
- Jelly Fish & Japanese Baby Octopus
- 300g jelly fish
- 300g baby octopus
- Mix together
- 10g red chili
- 10g chinese parsley
- 20g plum sauce
- 10g sesame oil
- 30g oyster sauce
- 10g sugar
- Spicy Beancurd Sheet
- 150g fish paste
- 100g chicken paste
- 2 beancurd skin
- 5g sesame oil
- 2g white pepper
- 10g salt
- 10g sugar
- 20g chicken stock
- 20g chives
- abalone sauce to taste
- Fancy Roll
- 150g fish paste
- 100g chicken turkey ham
- 2 beancurd skin
- 3 salted eggs
- 5g sesame oil
- 2g white pepper
- 10g salt
- 10g sugar
- 20g chicken stock
- 1 egg white
Instructions
- Boil prawns in water till cooked. Keep aside to cool, then remove skin. Then slice in two.
- Mix together mayonnaise, condensed milk and lemon juice.
- Mix carrot, honeydew, pineapple and longan.
- Place fruit mix on plate, add mayonnaise mix on top and place sliced salad prawns in and serve.
- Jelly Fish & Japanese Baby Octopus
- Mix red chilli, parsley, plum sauce, sesame oil, oyster sauce, sugar to become sauce. Keep aside.
- Boil hot water to about 70 degrees Celcius to cook the jelly fish about six seconds.
- Keep the jelly fish in a bowl of running water to flush out and clean it. Then remove and drip-dry inside a strainer. Then mix all together with sauce. Remove jelly fish from the sauce.
- With remaining sauce, mix in baby octopus.
- On a serving plate, place jellyfish at bottom, then add baby octopus mix on top.
- Mix the fish paste, chicken paste and all the ingredients together except chives and beancurd skin.
- Cut the beancurd skin to about 5cm X 5cm in size.
- Put the mix paste into the beancurd skin, then wrap to square size and use the chives to tie.
- Steam to cook and spread with abalone sauce (to taste) and serve.
- Mix the fish paste, and all the ingredients together except the turkey ham, salted egg and beancurd skin.
- Extract salted egg yolks, steam salted egg yolks, then slice each yolk into 3 pieces.
- Cut the beancurd skin to about 8cm X 8cm in size.
Salad Prawns
Spicy Beancurd Sheet
Fancy Roll
