12 pcs Tiger Prawns (Shell prawns and slit slightly the backs. Wipe dry)
3 pcs Conpoy-Dried scallop (soak in water until soft & squeeze dry)
320g Shanghai cabbage
1/2 cup of cooking cream, 1/2 cup of chicken broth, 1 egg white.
材料：-
老虎中蝦 12 只（虾去壳，背部切開成双飛狀，抹干待用）
瑤柱 3 粒（浸軟，揸干水），小棠菜 320g.
忌亷奶 1/2 杯，雞湯 1/2 杯，旦白 1 只。
Method:-
1) Shanghai cabbage cut half and rinse, blanch in boiling water with salt and oil
until done. Arrange on plate.
2) Heat oil to 80%, put in the prawns soak until cooked. Take out.
3) Use the same oil, deep fry the dried scallop until crispy. Take out.
4) Cook the chicken soup & cream to boil, season with salt & pepper, add the
prawns stir fry for a while. Off heat. Stir in egg white. Put in centre of plate,
sprinkle the crispy scallop on top.
Serve!
做法：-
1) 小棠菜開邊洗凈，用鹽、油水灼至熟，撈出，排放上碟。
2) 熱油至八成熱，放入大蝦走油成球狀，取出。
3) 用同一油鑊，放入瑤柱絲炸至脆身，取出。
4) 煑滾雞湯及忌亷奶，加少許鹽、古月粉稠味，倒下蝦球兜炒片刻，熄火。
攪入旦白，兜放碟中央，灑上脆瑤柱絲。上桌！
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