Prosperous Bloom Of the Divine Chrysanthemum

Stuffed Sunflower Egg Soup.jpg

Stuffed Sunflower Egg Soup 1.jpg

Ingredients
3 pieces dried scallops or crab meat
2 eggs – to make egg sheet

Fillings Ingredient
1/2 carrot – cut into matchstick
4 pieces shitake mushroom – soaked till soft and into strips
1/4 cup shredded bangkwang (sweet turnip)
1/4 cup shredded carrot
1/2 cup shredded chicken ham

Minced Ingredient
50 g small prawns
150 g chicken breast meat/pork
A pinch of salt
A pinch of pepper
Dash of sesame oil
1/2 tbsp corn flour
1 tbsp water
1 tsp egg white
(mixed everything together and set aside)

Stock ingredients
A packet of CP chicken broth
300 ml of water
Salt to taste
Dash of pepper
1 tsp light soy sauce

Method
1) Soak the scallops and steam for 1/2 hour, drain and tear into shreds.
2) Lightly oil a medium size heatproof soup bowl. Line the bowl with the egg sheet (the bowl will be inverted later). Place the scallops or crabmeat in the center. Neatly arrange ham, carrot, mushroom, bangkwang in a decorative pattern around the the scallops or crabmeat. Place the minced meat mixture on top of the lined ingredients  and pack securely.
3) Steam over high heat for about 30-40 minutes. Remove the bowl and drain the liquid. Place a serving bowl on top of the steaming bowl and invert bowl. Remove steaming bowl and make 8 diagonal cuts across the egg sheet, stopping 1 inch from the edge of the egg sheet.
4) Bring stock ingredients to a boil, taste accordingly and adjust to your preference and pour into the serving bowl. Carefully lift the pointed ends of the egg sheet to open the “petals” and serve hot.

To make egg sheets
Heat a small frying pan, lightly oil it and turn heat to low, add the beaten eggs, swirl slowly to form a pancake like sheet. When it is firm, flip over and cook the other side .

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