Authentic Asian Sauces
Radish Stuffed With XO Sauce Shrimp Paste In Crab Roe Sauce
What You Will Need
Ingredients
- 60g Fresh shrimps (peeled,
- deveined, washed and dried)
- 4 Shiitake mushrooms (chopped)
- 1 Radish (sliced to 3cm thickness)
- 30g Crab roe
- 50ml Broth
- 20ml Carrot juice
- A pinch of corn starch
- 2 tbsp Lee Kum Kee XO Sauce
- Salt
Seasoning
- 1 Egg white
- ½ tsp Salt
- A pinch of ground white pepper
- Dash of sesame oil
Made with
Lee Kum Kee products
How to make it
-
In a bowl, season shrimps with a pinch of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
-
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a pinch 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 mins. Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a pinch of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.