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INGREDIENTS
250g crab meat, 12 pigeon eggs, 100g leaves of potherb mustard, 1 carrot, 1 squash, 12 pieces of cellophane 8กม8 cm, 12 pieces of red silk ribbon, salt, sugar, soy, vinegar, rice wine, chive, ginger, water chestnut powder, gourmet powder
RECIPE
- Saute the chive and ginger with little oil, put in crab meat, soy, salt, sugar, rice wine, gourmet powder to braise a while, add the water chestnut powder to make paste, pour vinegar and oil.
- Put a done pigeon egg in some crab meat, wrap them with a piece of cellophane, tie it with a piece of silk ribbon. Continue to do so with remaining 12 pieces, then deep-fry them in hot oil to be done and take out, then put in leaves of potherb mustard to deep-fry to be crispy and take out.
- Place a pigeon sculpted from a squash in the centre of a dish, the leaves of potherb mustard around the pigeon, then circle them with the crab meat and pigeon egg rolls.
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