Shrimp Paste and Longan in Papaya, with Broccoli
Ingredients (to serve 4):
| Large papaya | 1/2 (12 taels) |
| Carrot, diced fine | 2 taels |
| Shrimp paste | 2 taels |
| Longans, skinned and stoned | 8 pieces |
| Broccoli | 4 florets |
| White from egg | 1 piece |
Seasonings:
| Sugar | 1/4 teaspoon |
| Stock | 4 teaspoons |
| Ginger | 1/2 teaspoon |
| Cornstarch water | some |
Cooking Method:
| 1. | Skin and seed the papaya. Use a mould to cut 8 round pieces out of the papaya flesh. Clear the centre of each piece of papaya to become a hollow. Set aside. |
| 2. | Mix well the carrot dices and shrimp paste. Feed the mixture into each longan, then place the stuffed longans on top of each papaya piece, and steam for 4 to 5 minutes. |
| 3. | Blanch the broccoli. Put the florets at centre of the plate. Surround them with stuffed longans. Set aside. |
| 4. | Bring the stock to the boil, add the seasoning, then add the cornstarch and mix well to form a thick sauce; add the egg white and mix again. Pour the thick sauce over the dish, and serve. |
This recipe is provided by Kuen Fat Restaurant.
