1 tsp oil
12 siew pak choy
2 garlics – minced
1 stalk spring onion
Prawns paste ingredients
300 g prawns – washed, shelled and minced finely.
50 g chicken meat/pork – minced
1/4 tsp each – salt, pepper, chicken powder
1 tsp cornflour
2 tbsp minced spring onion
1 tbsp egg white
1 tsp sesame oil and a bit of water
(Mix eveything gently in 1 direction)
125 ml chicken stock
1/4 tsp each – pepper, salt, sugar
1 tsp each – sesame oil, hua tio chew
1 1/2 tsp cornflour – 1 tbsp water
1) Remove leaves of Siew pak choy. Leave 3″ length, cut 1/4 of the head part away (looks like a spoon). Bring half pot of water with salt to a boil. Blanch siew pak choy for a while. Remove and drain. Sprinkle corn flour at the cut away part of the siew pak choy. Stuff with prawn paste and steam for for 6-8 mins or cooked. Remove and arrange on a serving plate.
2) Heat oil in a saucepan and saute the garlics till fragrant, pour in the combined sauce and bring to a boil. Reduce heat and simmer for 2 mins and thicken with cornflour mixture. Pour sauce over siew pak choy and serve hot.