Stuffed Fish Maw in Red Gravy Dessert Recipe |
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PREPARATION:
1. Wash the fish maw; soak in hot water for 15 minutes, then squeeze out the oil.
Soak in hot tea for 10 minutes, and squeeze again. Wash thoroughly, cut into 2"
long and set aside.
2. Wash the asparagus and carrot Peel the carrot and cut into sticks about 272" long,
I cm wide and I cm thick. Cut the asparagus tips about 272" long.
3. Wash the chicken breast and pat dry. Cut into strips, about the same length as
the carrot sticks. Blanch in hot boiling water over high heat until done, remove
and put aside. Blanch the carrot and asparagus tips until done, remove and drain.
4. Stuff the chicken, carrot and asparagus tips into the fish maw: arrange 2 stuffed
pieces in a small saucer and place in a dim sum tray. Mix the Shiitake mushrooms
and the remaining ingredients together; pour over the stuffed fish maw.
5. Bring the water in a steamer to a boil; reduce the heat Place the dim sum trays
inside and steam for 7-10 minutes. Remove from heat and serve with Chinese
Worcestershire sauce.
Thai Food Source:
The Best Thai Dim Sum
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Stuffed Fish Maw in Red Gravy Dessert Recipe
(Kraphaw Pla Sawt Sai Nam Daeng)
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INGREDIENTS:
10 pieces |
fish maw.each piece about 1" wide |
1 piece |
chicken breast |
10 |
stems asparagus |
1 |
carrot |
5 |
Shiitake mushrooms, soaked and cut into wedges |
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3 tbsp |
light soy sauce |
1 tbsp |
Chinese wine |
2 cups |
chicken stock |
2 tbsp |
vegetable oil |
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