Bamboo Shoots with Crab Roe Recipe
Ingredients
| Bamboo shoot | 500 Gram | |
| Prawns | 50 Gram, peeled | |
| Salt | 1 Pinch | |
| Cornflour | 2 Teaspoon | |
| Water | 1 Tablespoon | |
| Crab | 50 Gram | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| Spinach leaves | 200 Gram |
Directions
Trim off and discard the sides of the bamboo shoots to make long rectangles.
Using a very sharp, small knife, cut a "V" shape on each side of the rectangle and prise off the piece of bamboo shoot, which will resemble a flower.
Mince or blend together the prawns, salt, 1 teaspoon of cornflour and water.
Put a small amount of this mixture into the centre of each bamboo "flower" and top with a tiny dab of crab roe.
Arrange on a plate and steam over high heat for 3-4 minutes.
While the bamboo shoots are steaming, bring a pan of salted water to the boil and blanch the spinach leaves until tender.
Drain.
When the bamboo shoots are ready, put on a serving plate and surround with the spinach leaves.
Heat chicken stock and thicken with the remaining teaspoon of cornflour blended with water.
Pour over the bamboo shoots and serve immediately.
Using a very sharp, small knife, cut a "V" shape on each side of the rectangle and prise off the piece of bamboo shoot, which will resemble a flower.
Mince or blend together the prawns, salt, 1 teaspoon of cornflour and water.
Put a small amount of this mixture into the centre of each bamboo "flower" and top with a tiny dab of crab roe.
Arrange on a plate and steam over high heat for 3-4 minutes.
While the bamboo shoots are steaming, bring a pan of salted water to the boil and blanch the spinach leaves until tender.
Drain.
When the bamboo shoots are ready, put on a serving plate and surround with the spinach leaves.
Heat chicken stock and thicken with the remaining teaspoon of cornflour blended with water.
Pour over the bamboo shoots and serve immediately.
Chef
