Ingredients Jump to Instructions ↓

  1. 6 pcs Winter melon(s)

  2. 6 slices Vegetarian abalone

  3. 6 slices Carrot (s)

  4. 6 thin shreds Salt a little Asparagus

  5. 12 pcs Seasoning Mix Chicken stock

  6. 2 tbsp Sugar

  7. 1/2 tsp Salt

  8. 1/3 tsp Sauce Mix Premium Oyster Sauce

  9. 1 tbsp Pure Sesame Oil a little Sweet Soy Sauce

  10. 1 tsp Chicken stock

  11. 1/3 bowl Sugar

  12. 1/2 tsp Corn starch

  13. 1/2 tsp

Instructions Jump to Ingredients ↑

  1. Cut crab-flavored sticks into 5 cm sections. Sprinkle with a little salt. Mix and set aside. Cut from the tip of green asparagus into 5 cm sections. Cook winter melon slices in water with salt until soft. Roll up with crab-flavored sticks. Then wrap with vegetarian abalone slices and roll up. Tie with fine carrot shreds. Steam for 5 minutes. Cook green asparagus in water until done. Stir-fry with seasoning mix and keep as garnish. Boil sauce mix and pour over vegetarian abalone rolls. This recipe is provided by Intercontinental Grand Stanford Hong Kong - Chinese Head Chef Leung Fai Hung.


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