Stuffed Zhusheng with Bird’s Nest
Ingredients :
225 g shelled shrimps, 1 green crab (about 375 g), 19 g zhusheng (dictophora phalloidea), 38 g soaked bird’s nest pieces (with water absorted), 300 g asparagus, any suitable amount of stock 1 egg white
1 tsp wine
Seasoning :
1/4 tsp salt, 3/4 tsp caltrop starch, dash of sesame oil, 1/2 tbsp egg while
Thickening Solution
1/2 cup stock, 1 tsp caltrop starch, 1/6 tsp salt, 1/2 tsp light soy sauce, dash of sesame oil, pinch of pepper
Method :
Remove vein from shrimps. Wash and wipe dry. Pat with knife. Add bird’s nest and seasoning. Stir to form shrimp paste. Put into refrigerator for 1/2 hour.
Gut crab and wash. Remove fat from crab. Add dash of ginger juice and wine. Stir well. Pour in boiling water until the crab is half-cooked. Steam the crab until it is cooked. Then remove meat.
Soak Zhusheng until it becomes tender. Cut into 2 1/2 inches sections. Parboil and rinse. Simmer with stock for a while. Absorb the water. Put shrimps paste onto Zhusheng. Steam stuffed Zhusheng for 4 minutes. Pour away steaming sauce. Blanch asparagus in water with oil and salt. Arrange around the plate.
Heat oil. Sizzle wine. Add thinckening sauce. Bring to the boil. Then add crab fat and meat. Mix well. stir in egg white. Then put on the centre of the plate.
