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1.
BAKED
SEA WHELK STUFFED WITH DICED SEAFOOD, ABALONE, CHICKEN AND ONIONS.
Method 1. First cut chicken meat, onion, abalone and mushroom into small dices. 2. Remove sea whelk meat from the shell and steam until soft, then cut into small dices. 3. Cook the flour with oil and set aside (roux). 4. Coat chicken dices with the egg and set aside. 5. Sauté the onion and set aside. 6. Cook the sea whelk, chicken and crab meat, abalone, mushroom and onion in butter. Add coconut milk, fresh cream, curry paste, turmeric powder and seasonings. Then cook cornstarch with water and leave to cool before adding to the above cooked mixture. 7. Stuff the filling inside sea whelk shell then brush with egg wash. Put in the oven to bake at 250°C for about 10 minutes. |
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2. SAUTEÉD FILLET OF SOLE WITH FRESH LILY BULBS IN BLACK BEAN SAUCE
Method 1. Slice the sole fillet. Marinate with seasoning, cornstarch and egg white. 2. Stir-fry sole fillet for a short while, then set aside. 3. Grind shallots and garlic. Slice lily bulbs. Chop black bean into small pieces. 4. Stir-fry garlic, shallots and black beans until aromatic. 5. Add chicken stock, oyster & soy sauce, and lily bulbs. Season to taste. 6. Add in sole fillet. Use cornstarch and water to thicken the sauce. |
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