Bird’s Nest and Wonton Cups


4 oz bird’s nest
5 oz shrimp meat
1 crab
1 abalone
1/2 cup chicken stock
6 wonton wrappings
1 egg white
salt to taste


  1. Soak bird’s nest until soft. Clean, drain and dry.
  2. Mince shrimp meat to from paste.
  3. Cut abalone into pieces.
  4. Remove roe from crab and mash into paste.
  5. Deep-fry wonton wrappers and from into cups.
  6. Wrap abalone with shrimp paste and coat with some of the bird’s nest. Steam the balls for 3 minutes until cooked. Place inside wonton cups.
  7. Add the remaining birds nest, stock and crab roe into a small saucepan. Season with salt. Add some egg white and bring to a boil. Serve hot with the shrimp balls in wonton cups.

Source: Recipes of Great Chefs in Hong Kong

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