Steamed Scallop, Prawn and Fish Fillet with Assorted Vegetables
Ingredients (Serve 6):
| Scallop (large) | 7 pieces (about 3 taels) |
| Fish Fillet | 1 tael |
| Chinese Flowering Cabbage | 2 taels |
| Bean Curd (diced) | 75 gm (2 taels) |
| Egg White | 1 piece |
| Fresh Prawn (small) | 6 pieces (about 1 tael) |
| Pumpkin | 6 taels |
| Coriander | For taste |
| Flowering Chive | 6 stalks |
| Assorted Mushrooms | 14 pieces (2 taels) |
Seasonings:
| Salt | 1/4 teaspoon |
| Corn starch | 2 teaspoons |
| Water | 100 ml |
| Sugar | 1/2 teaspoon |
| Canola oil | 1 teaspoon/td> |
Cooking Method:
| 1. | Rinse and dice scallop, prawn, fish fillet, 1/3 of pumpkin and part of the Chinese Flowering cabbage. Season with salt, oil, 1 teaspoon of cornstarch and coriander. Set aside (part 1 ingredient). |
| 2. | Rinse the remaining pumpkin. Peel and chop. Steam until done then mash. Set aside. |
| 3. | Rinse bean curd and flowering chive. Drain and set aside. |
| 4. | Add (part 1 ingredient) to bean curd and egg white . Stir to combine. Stuff the tablespoon with the mixture and put flowering chive on the handle. Steam for 5-7 minutes until done. |
| 5. | Add water in the mashed pumpkin. Season with sugar and 1 teaspoon of starch. Cook until thickened. Pour the thickening over the bean curd. Sprinkle with coriander. |
| 6. | Finally, blanch assorted mushrooms and Chinese flowering cabbage until cooked. Garnish and serve. |
This recipe is provided by Cheerful Restaurant.
