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4 dried Chinese Shiitake mushrooms
½ cup soaked cellophane noodles
125 g crab or prawn meat
125 g cooked pork
5 eggs
2 scallions, finely chopped
2 teaspoons finely chopped fresh
coriander leaves
½ teaspoon salt
⅛ teaspoon black pepper
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Method:
Soak mushrooms in hot water for 30
minutes. Discard stems, squeeze excess water from caps and slice
finely. Soak a small amount of cellophane noodles in hot water
for about 10 minutes, then measure half cup. Flake crab meat and
discard any bony bits, or chop the shelled and de-veined prawns into
small pieces. Chop pork finely. Beat eggs until yolks and
whites are well mixed but not frothy. Stir in the chopped
scallions, coriander, salt and pepper and the prepared mushrooms,
noodles, seafood and pork. Put into a heatproof dish and steam
until firm, exact time depending on the depth of the mixture in the
dish. Serve with rice.
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