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Sing Yin at W Hong Kong delivers an exquisite Umami Trio

Seafood is especially fresh and delicious during autumn. In this issue, SHKP Club has invited Chinese Executive Chef Johnny Chan from W Hong Kong, to demonstrate a delectable dish named "Sautéed King Prawn with Crab Meat and Sea Urchin" which combines three layers of sumptuous umami flavour, including Vietnamese Quarter-Catty King Prawns, Hokkaido Bafun Uni and Fresh Crab Meat. The dish is served with delicious, seasonal vegetables and is suggested to pair with a glass of fragrant herbal tea for a mouth-watering treat. Come and visit Sing Yin Cantonese Dining at W Hong Kong and try this exquisite dish this autumn!

Sautéed King Prawn with Crab Meat and Sea Urchin


Vietnamese Quarter-Catty King Prawns 1 (Approx. 150g)
Hokkaido Bafun Uni (Sea Urchins) 30g
Fresh Crab Meat 30g
Greenhouse Baby Spinach 80g
Marmoreal Mushroom 30g
Diced Ginger Rice A dash
Egg White Half
Egg Yolk Half
Chicken Broth 150ml
Stock 50ml
Salt, Sugar, White Pepper Powder, Sesame Oil, Potato Starch
Garnish: Coriander, Julienne of Red and Yellow Bell Pepper


Sautéed King Prawn with Crab Meat and Sea Urchin


  1. First wash the king prawn, then remove the head, shell and intestines. Score a flower pattern onto the prawn with a sharp knife then rinse in cold water for around 10 minutes. Drain the water away and put it into the fridge to chill for about one hour.

  2. Wash the spinach and blanche in hot water for around 10 seconds, then remove it from the water. Fry in a wok on a medium heat with a little salt and sugar. Then add 25ml of stock to the wok, and boil for around 20 seconds.

  3. Place a ring shape mould on a plate, and transfer the spinach into the ring. Remove the mould afterwards.

  4. Take the prawn from the fridge and mix with egg white, along with a pinch of salt, sugar and potato starch. Fry the prawn for about 30 seconds in the wok with hot water and a dash of salt. Remove from the wok and set aside.

  5. Wash the marmoreal mushrooms and stir-fry with the king prawn on a medium heat before removing from the wok. Drain the oil and set aside.

  6. Fry the diced ginger rice lightly in the wok, then add chicken broth and 25ml of stock and cook on a medium heat. Then add the prawn, marmoreal mushrooms and fresh crab meat, seasoned with a little salt, sugar, sesame oil and white pepper powder. Cook on a high heat for about a minute and then remove from the wok.

  7. Mix some potato starch with water, and add to the wok with sea urchin and egg yolk. Cook on a medium heat for about 5 seconds, then pour the mixture over the prawn, marmoreal mushrooms and fresh crab meat.

  8. Place the prawn on top of the spinach, then pour the remaining sauce on top.

  9. Use coriander and a fine julienne of red and yellow bell peppers to dress the prawn.

Food facts

  • "Quarter-catty King Prawn" refers to a weight class of prawns in a batch of four that have a combined total weight of approximately one catty (around 605g).

  • Wash the ginger, slice it into fine strips and then chop into small rice gain-sized kernels to make the "Diced Ginger Rice".

Note: Pictures are for reference only.

Sing Yin Cantonese Dining
Reservations: (852) 3717 2848 / singyin.hk@whotels.com
Address: 1/F, W Hong Kong, 1 Austin Road West, Kowloon (MTR Kowloon Station Exit D1)

Sautéed King Prawn with Crab Meat and Sea Urchin
Sing Yin's decoration is unique and creative, fully embodying the characteristics of Hong Kong
Johnny Chan, Chinese Executive Chef of W Hong Kong