Chicken and Shrimp in Egg Crepe Parcels


8 egg
12 stalks green chive
2 tbsp Japanese crab roe

Egg Seasoning

1/2 tsp salt
dash sesame oil and ground white pepper
1 tbsp cornstarch
1 tbsp water


80 g chicken fillet
80 g shrimp meat
1/8 cup Chinese mushroom
1/8 cup water chestnut
1/8 cup finely chopped celery
1/8 cup finely chopped carrot
1 tsp chopped coriander
1 tsp minced garlic

Filling Seasoning

1 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tsp light soy sauce
dash sesame oil and ground white pepper
2 tbsp water


4 cups chicken broth
4 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1 tsp cornstarch


  1. Beat eggs with seasonings, strain and divide into 12 portions.
  2. Heat a non-stick frying pan, add one portion of the beaten egg into the pan, swirl round the base and cook over low heat until just set. (Makes 12 egg crepes.)
  3. Rinse and wipe dry chicken fillet and shrimp meat, cut into small dices. Chop the rest of the filling ingredients.
  4. Blanch green chives in boiling water for a while, remove and rinse with fresh water. Tear into long strings.
  5. Heat 2 tablespoons oil in the wok, stir-fry chopped ingredients, mix in filling seasoning. Remove when ingredients are cooked. Divide into 12 equal portions.
  6. Place a portion of the filling on each egg crepe, fold up the sides and tie up the top opening with a string of chive. Arrange onto a plate. Steam over boiling water for 4 minutes, remove from heat and add a teaspoon of crab roe in the centre.
  7. Heat 1 tablespoon oil in the wok, cook sauce and pour over egg parcels to serve.

Makes 12 pieces.

Source: Towngas Millennium Cookbook

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Fried Rice with Seafood in Po Kok Sauce


2 cups cooked rice
1 egg, beaten
6 shelled shrimp
200 g squid
6 mussels
1/2 onion, cut into strips
2 tbsp green peas, blanched

Cooked Rice Seasoning

2 tbsp water
1/2 tsp salt

Seafood Marinade

1/3 tsp salt
1/8 tsp sesame oil
dash ground white pepper

Po Kok Sauce

2 tbsp chopped shallot
1 tbsp turmeric powder
1 tsp curry powder
1/2 cup water
1/2 cup coconut milk
1/4 cup evaporated milk
1/2 tsp each of salt, sugar and chicken broth mix
1 tbsp cornstarch


  1. Remove intestines from shrimp and rinse. Clean squid, cut criss-cross pattern, then cut into pieces. Rinse mussels, then mix seafood with marinade.
  2. Heat 2 tbsp oil in a wok, lightly fry beaten egg until semi-set. Add rice and toss to combine. Sprinkle in seasonings and stir-fry to mix together. Transfer to the serving plate.
  3. Heat 2 tbsp oil, stir-fry seafood. Add onion and green peas. Stir-fry together, remove and set aside.
  4. Heat another 2 tbsp oil, sauté first three sauce ingredients until fragrant. Add the remaining ingredients and cook until the sauce thickens. Return seafood and vegetables to the sauce and mix to combine. Pour over fried rice to serve.

Source: Rice and Noodles

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Braised Lobster with Cheese Sauce and E-fu Noodles


1 lobster
3 tbsp cornstarch
300 ml chicken stock
10 slices processed cheese
1 piece E-fu noodles (伊麵)

Cornstarch Solution

2 tsp cornstarch
2 tbsp water


  1. Rinse the lobster. Cut it into pieces with the shell on. Cut the head into two lengthwise.
  2. Sprinkle cornstarch over the lobster. Deep-fry in oil until done and golden.
  3. Bring the stock to the boil. Put in the cheese and cook until it melts. Stir in cornstarch solution. Cook until it thickens.
  4. Add the lobster and stir well to combine.
  5. Cook E-fu noodles in boiling water until soft. Remove and drain. Put noodles on the serving plate.
  6. Pour the lobsters and cheese sauce over the noodles. Serve hot.

Source: Delicacies at the Stage

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Lobster Tempura Rolls


1 lobster tail
1 nori sheet
1 cup prepared sushi rice
2 tablespoons cornstarch
canola oil for deep-frying
a few drops Asian sesame oil
1 cup cold water
1 cup tempura flour
2 chives, finely chopped
1 hard-boiled egg yolk, sieved (egg mimosa)

Dipping Sauce

1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon soy sauce


  1. Make the dipping sauce. Combine all ingredients in a bowl and mix well. Set aside.
  2. Beginning on the softer underside of lobster, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece.
  3. Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8 inch uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
  4. Arrange nori sheet, glossy side down, on a sushi mat.
  5. Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll to form the sushi. If nori is dry, wet edge and press mat to seal.
  6. Place cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
  7. Transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
  8. Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365°F (185°C). Add a few drops of sesame oil.
  9. Make the tempura batter. Put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter.
  10. Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls.
  11. Transfer rolls to serving plates and top with egg mimosa and chives. Serve with prepared dipping sauce.

Makes 4 pieces.

Source: Sushi Modern

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Tiger Shrimp with Pinot Grigio, Fresh Tomato, & Basil Sauce


3 tablespoons olive oil
8 oz raw tiger shrimp, thawed if frozen
1 small onion or 2 shallots, very finely chopped
1 garlic clove, crushed
about 1/2 cup Pinot Grigio or other crisp, dry white wine
12 oz vine-ripened tomatoes, peeled, then roughly chopped
a small pinch of sugar
8 fresh basil leaves, torn
sea salt and freshly ground black pepper
boiled rice, to serve


  1. Heat 2 tablespoons oil in a skillet or wok, add the shrimp, and sauté briefly until they turn pink. Remove them from the pan with a slotted spoon and set aside.
  2. Add the remaining oil to the pan, then add the onion or shallots and sauté for 1 to 2 minutes until softened but not browned. Stir in the garlic, then pour in the wine and cook until it has almost evaporated.
  3. Add the tomatoes and their juice and cook for 4 to 5 minutes, breaking them up with a fork or spatula to make a thick sauce.
  4. Add the sugar, season to taste with salt and pepper, then stir in the basil leaves.
  5. Return the shrimp and any accumulated juices to the pan and heat through gently.
  6. Serve immediately with boiled rice.

Makes 2 servings.

Source: Cooking with Wine

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