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.
