Bird's Nest with Crab Meat and Roe
|
Notes
Rectangle Diameter: 25 cm |
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Ingredients
| 50 | gr. | Bird's Nest (Soaked) |
| 1 | nos | Green crab claw |
| 50 | gr. | Crab meat |
| 20 | gr. | Crab roe |
| 10 | gr. | Fresh lily bulb |
| SEASONING | ||
| 100 | gr. | Superior stock |
| ⅛ | tsp. | Salt |
| ⅙ | tsp. | Sugar |
| 1 | tsp. | Potato starch |
| 200 | gr. | Minced ginger/Shao xing wine solution |
Preparation
- Clean and steamed live green crab. Allow to cool, remove and discard shell keeping crab meat, roe and claw separately. A 500 gr. live green crab is good for 2 portions.
- Clean lily bulbs and edamame beans, lightly blanched and wipe dry. Plate into the bottom of the glass. Lightly blanch crab meat and roe with ginger, shao xing wine solution. Drain.
- Add superior stock, crab meat and roe plus bird's nest and thicken mixture with a little potato starch.
- Serve immediately. Fin on the top.
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