Steamed Pigeon Egg with Dried Scallop and Vegetables
Use this recipe with:
- Convotherm maxx
This recipe is also available for the following combi ovens:
Long
Accessories:
Stage 1
100 °C
- Steam
- 00:10 | -
- 3
Stage 2
100 °C
- Steam
- 00:03 | -
- 3
Stage 3
100 °C
- Steam
- 00:06 | -
- 3
| 5 | pcs | Chinese Cabbage Leaves |
| 150 | g | Shrimp |
| 49.9 | g | Diced Pork Fat |
| 5.1 | g | Dry Scallop |
| 10 | pcs | Pigeon Egg |
| 1 | pcs | Egg |
| 1.13 | g | Salt |
| 1.98 | g | White Pepper Powder |
| 5.1 | g | Yellow Rice Wine |
| 5.1 | g | Corn Starch |
| 1 | pcs | Chive |
| 1 | pcs | Red Chilli |
| Ingredients | ||
| Soak shrimp in the water for about 10 mins, then dry with kitchen paper and smash shrimp, using the back of a knife. Mix with diced pork fat , 2g chicken powder , 1g cornstach and 3g egg white. Soak dry scollop in 10 ml water and steam in oven for 15 mins, then smash them. Steam Chinese cabbage leaves for 3 mins, then soak in ice water and dry with kitchen paper. Sprinkle the starch on the leaves, wrap the shrimp with vegetable leaves and steam for 6 minutes, then remove and cut into 3 cm lengths, place on a plate, surrounded by halves of pigeon eggs. Drizzle with chicken sauce (bring the chicken stock to the boil and add the starch). |
| 1. Food Preparation |
| N/A |
| 2. Cooking Instruction |
| Garnish with sliced chilli and crushed dry scallops |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
