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Stuffed Mushrooms
with Shrimp Paste
Serves : 4
Ingredients:
12 black Chinese mushrooms, small
1 spring onion, chopped
10 g ginger root, sliced
400 g raw shrimps
3 g salt
1 egg white
10 ml soy sauce
30 g cornstarch
2 g black pepper
10 ml sesame oil
30 ml cooking oil
8 stalks Chinese broccoli
100 ml fish stock
20 g starch
8 g green coriander leaves,
chopped
Method:
Soak mushrooms in water for 20
minutes. Drain and combine with
spring onions and ginger in a 1-litre
bowl. Cover with cling film and steam
on HIGH for 20 minute. De-vein the
rinsed shrimps. Cut into pieces and
keep aside. In another 1-litre bowl
combine shrimps, salt, egg white, soy
sauce, cornstarch, pepper
and sesame oil. Mix well. Divide into
12 portions. Dip each mushroom in
starch and fill with the paste. Lightly
oil a flat platter, place mushrooms in
a single layer and cook on HIGH for 6
minutes. Keep aside. Heat oil in a 1-
litre bowl on HIGH for 2 minutes. Stir
in broccoli, cover and cook on HIGH
for 10 minutes. Arrange broccoli
along with the mushrooms on the
platter. Cook stock and starch with
a dash of sesame oil in a small bowl
for 2 minutes on HIGH. Pour over the
broccoli and mushrooms and serve
garnished with coriander leaves.
Chicken in Paper
Packs
Serves : 4
Ingredients:
300 g fresh chicken, boneless
6 Chinese mushrooms
2 g salt
15 ml light soy sauce
5 g sugar
2 g pepper
5 ml sesame oil
5 ml wine
10 ml oil
20 g green onions, chopped
10 g parsley, chopped
10 g carrots, shredded
1 large sheet glass paper
Method:
Cut chicken into thin slices. Soak
mushrooms for 30 minutes or until
soft. Cut into thin slices. Combine
together chicken, mushrooms, salt,
light soy sauce, sugar, pepper,
sesame oil, wine and oil. Keep
aside. Cut glass paper into small
pieces. Fill each piece with green
onions, parsley, carrots and the
mushroom-chicken mixture. Fold into
small packs. Place these packs
onto a platter and cook on HIGH for
3 to 4 minutes. Serve hot.
Hammour Won Ton
Soup
Serves : 4
Ingredients:
400 g Hammour fish, ground
20 g spring onions, chopped
10 g cornstarch
6 g salt
10 ml sesame oil
24 Won Ton skins
1 litre stock or water
3 g pepper
400 g Bok Choy or baby
green vegetables
Method:
Combine Hammour, spring onions,
cornstarch, salt, sesame oil and 20
ml of water. Fill Won Ton Skins
with this mixture and fold. Keep
aside. Pour stock into a 2-litre bowl.
Add pepper and cook on HIGH for 8
minutes. Add Won Tons to the soup.
Cover and cook on HIGH for another
8 minutes. Set aside. Cook Bok
Choy in salty water in a 1-litre bowl
on HIGH for 5 minutes. Drain and
add to the soup. Serve hot.
Chicken in Paper Packs
Hammour Won Ton Soup
Chinese Recipes
IP3248_39V20KP_Eng_07_101022.indd 27IP3248_39V20KP_Eng_07_101022.indd 27 2010-10-22 13:51:202010-10-22 13:51:20