Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce
What You Will Need
Ingredients
- Fresh shrimps 60 g
- Shiitake mushrooms [chopped] 4 pcs
- Radish 1 pc
- Crab roe 30 g
- Broth 50 g
- Carrot juice 20 mL
- Dash of cornstarch
- Lee Kum Kee XO Sauce 2 Tbsp.
Seasoning
- Egg white 1 pc
- Salt ½ tsp.
- Dash of White Peppercorn Powder
- Dash of Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
Peel and devein the fresh shrimps and wash thoroughly. Dry completely with kitchen towels. Add a dash of salt and mix well.
-
Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap in plastic wrap and chill in refrigerator.
-
Cut the radish and use a round mould to cut the pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
-
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 minutes.
-
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of cornstarch to thicken the sauce. Drizzle the sauce onto the plate and add XO Sauce onto the shrimp paste.
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