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!
Ingredients |
|
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 |
Seasonings | |
Salt, Sugar, White Pepper Powder, Sesame Oil, Potato Starch | |
Garnish: Coriander, Julienne of Red and Yellow Bell Pepper |
Preparation
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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.
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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.
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Place a ring shape mould on a plate, and transfer the spinach into the ring. Remove the mould afterwards.
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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.
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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.
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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.
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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.
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Place the prawn on top of the spinach, then pour the remaining sauce on top.
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Use coriander and a fine julienne of red and yellow bell peppers to dress the prawn.
Food facts
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"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).
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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)