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Lai Ching Yuen Three Treasures
Serves 2
Panseared Salmon With Teriyaki Sauce
150g salmon
20g Japanese shoyu
10ml salted butter
10ml mirin
30ml soya sauce
20g wasabi paste
2 tbsp olive oil
6tbsp chicken stock
Remove salmon skin and marinate fish with soya sauce and mirin for five minutes. Heat olive oil in frying pan and sear salmon fillet until medium done. Sauce: Heat some chicken stock with Japanese shoyu and salted butter. Bring to the boil and lower heat. Simmer until reduced. To serve: Pipe lines of wasabi on plate. Place salmon in centre and drizzle sauce over fish.
Panfried Scallop with Black Pepper
40g jumbo scallops
1g crushed black pepper
1tbsp olive oil
5g garlic juice
1 blanched asparagus
1g garlic powder
Salt to taste
Remove scallops from shell and clean. Season with garlic juice, black pepper and salt. Heat olive oil in frying pan and panfry scallops until golden brown. Put on plate, top with garlic powder and garnish with blanched asparagus.
Hokkaido Crab Wantan
20g Hokkaido crab leg
30g peeled prawns
5g crab roe
5g shitake mushroom
3gm tobiko fish roe
2 pcs wantan pastry
20ml chicken stock
Salt, Pepper
Shell crab leg. Cut mushroom into small cubes. In a mixing bowl, marinate crab, prawns and mushrooms with salt and pepper. Fill wantan pastry skin with mixture and crab roe. Seal and shape into dumpling. Boil in hot water until cooked. Remove and braise in chicken stock for five minutes. Serve in a Chinese soupspoon and top with a bit of tobiko fish roe.
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