Authentic Asian Sauces
Radish Stuffed with XO Sauce Prawn Paste in Crab Roe Sauce
What You Will Need
Ingredients
- 60 g Fresh prawns
- 4 pcs Shiitake mushrooms [chopped]
- 1 pc Radish
- 30 g Crab roe
- 50 g Broth
- 20 mL Carrot juice
- 2 tbsp Lee Kum Kee XO Sauce
- Dash of cornstarch
Seasoning
- 1 pc Egg white
- ½ tsp Salt
- Dash of White peppercorn powder
- Dash of Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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Peel and devein the fresh prawns and wash thoroughly. Dry completely with kitchen towels. Add a dash of salt and mix well.
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Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap in plastic wrap and chill in refrigerator.
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Cut the radish and use a round mould to cut the pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
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Arrange the radish pieces on a plate. Stuff prawns paste into each piece. Steam for 8–10 minutes.
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Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of cornstarch to thicken the sauce. Drizzle the sauce onto the plate and add XO Sauce onto the prawns paste.