Stir-fried Prawn, Scallop and Coral Clam with Bean Curd in Pumpkin Sauce
Ingredients (Serve 4-6):
| Bean Curd 1 1/2 boxes |
| Fresh Prawn, Scallop, Coral Clam (diced) 2 taels (75 gm) in total |
| Chicken Broth 150 ml |
| Egg White 2 pieces |
| Flowering Chive (diced) 1 tael (37.5 gm) |
| Pumpkin (grated) 2 taels (75 gm) |
Seasonings:
| Salt less than 1/2 teaspoon |
| Canola oil 1/2 teaspoon |
Chicken Broth Ingredients:
| Skinless Chicken 1 piece |
| Dried Scallop 1 tael |
| Pork Rib 1 catty |
| Water 3.6 litres (6 catty) |
Chicken Broth Cooking Method:
| 1. | Bring water to the boil. Add all Ingredients. Cook for 2 hours. Done. |
| 2. | Strain and remove oil before use. |
Cooking Method:
| 1. | Slice and arrange bean curd in a circle on a plate. Steam for 4 minutes. Set aside. |
| 2. | Blanch seafood until done. Set aside. |
| 3. | Heat oil in a wok, Stir-fry seafood with egg white and salt. |
| 4. | Blanch flowering chive until done. Set aside. |
| 5. | Add pumpkin to chicken broth. Cook until slightly thickened. |
| 6. | Pat dry bean curd with paper towel. Top the bean curd with seafood. Put flowering chive on side Spoon the pumpkin sauce over bean curd. Serve. |
This recipe is provided by The Banqueting House.
