Friday, December 07, 2007

Steamed Pork Ball On Mushroom Saucer

This is one of the dish that I made for dinner today. Didn't include the pix of the whole dinner as I was running late. The other 2 dishes are Steamed Pomfret With Ginger & Chinese Wine and Watercress Soup.

This is an easy to do dish although it may be a little more tedious. But, we enjoyed it as it's juicy & healthy!


Ingredients
150g minced pork
4-6 large fresh Shitake mushroom
4-6 medium prawns (shelled & de-veined.Marinate with some pepper, chinese wine & cornflour)
Some cornflour
Some wolfberries (gou qi zi)

Seasonings
2 tbsp of chopped Chinese parsley
2 tbsp of dried shrimps (soaked, dry-fried till fragrant & blended to coarse powder)
2 tbsp of chopped Mushroom (Chinese dried variety, soaked & chopped)
1 tsp Maggi Chicken powder
2 tsp of cornfloour
Dash of pepper, sesame oil & Chinese wine

Sauce
1 clove of chopped garlic
2 tbsp of oyster sauce
Some thinly sliced Dried Chinese mushroom (pre-soaked)
some sugar to taste
1 tsp of Maggi Chicken powder
2 tbsp cornflour dissolved in some water

Method

  1. Add all the seasonings to the minced pork and let it marinate for a while
  2. Wash & remove centre stem of shitake mushroom and set aside
  3. Spoon pork into the cavity of mushrooms, dab the prawn with some cornflour and press on top of the pork ball
  4. Place some wolfberries on top of prawn & transfer to plate and steam till cooked
  5. Saute garlic and add sliced mushrooms, fry till fragrant.
  6. Add oyster sauce & the rest of seasoning.
  7. Pour in the cornstarch mixture and bring to a boil
  8. Remove the steamed mushroom saucers and place on serving dish
  9. Use a spoon to drizzle the sauce over and around the saucers
  10. Serve immediately. ENJOY!


Tips
- Keep some of the broth derived from the steamed mushroom. Use this and add some to the sauce for added fragrance.
- You can also use salted fish instead of dried shrimps. Just pre-fry till crispy and chop till broken down. If using salted fish, reduce seasoning slightly to avoid to much salt. Keep some of the oil from the salted fish and add a little to the pork for seasoning

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