Ingredients
15 medium tiger prawns deshelled and deveined
Roast pork bones
1/2 Chicken bones
2 medium mackerel heads
1 medium sized carrot
2 medium sized tomatoes
1/2 medium Chinese cabbage
4 slices of Bentong ginger
Vermicelli
6 eggs
10 frozen chive and pork mince dumplings
1/2 cup Tapioca flour
1/2 cup All purpose flour
Dried shrimps
5 servings
Making the stock
Pan fry prawn shells, roast pork bones, chicken bones and mackerel heads until caramelized.
Add them to my Russell Taylors pressure cooker, together with coarsely cut Chinese cabbage, tomatoes, carrot and ginger. Fill the pot with enough water to cover the ingredients.
Choose 'soup' setting and start cooking at least 2hours before lunchtime. Once done pressurized for 25 minutes, switch off the pressure cooker.
Steamed dumplings
As I used a metal steamer, I had to line the bottom of each dumpling with some cooking oil and parchment paper to avoid sticking.
I also made 5 hard boiled eggs by boiling cold water in the steamer while the dumplings were being steamed for 10mins straight from the freezer. Make sure the water covered at least 3/4 of the eggs.
Tempura prawn
Mix all purpose flour, tapioca flour, 1 egg with some water until the mixture becomes slightly runny.
Coat the prawn in dry all purpose flour then dip it into the wet ingredients.
Deep fry until golden.
Dried shrimp fritters
Wash a handful of dried shrimps. Mix with the extra tempura batter.
Add a big tablespoon into hot oil. Make sure each fritter is spaced apart from each other to avoid sticking.
Immersed vermicelli in cold water for 15mins. Then bring the water to boil for 5mins until the vermicelli is soft.
Drain the excessive water.
Remove the shells/bones from the stock.
Assemble the components and we are done! (I did not add any salt to the dish!)
15 medium tiger prawns deshelled and deveined
Roast pork bones
1/2 Chicken bones
2 medium mackerel heads
1 medium sized carrot
2 medium sized tomatoes
1/2 medium Chinese cabbage
4 slices of Bentong ginger
Vermicelli
6 eggs
10 frozen chive and pork mince dumplings
1/2 cup Tapioca flour
1/2 cup All purpose flour
Dried shrimps
5 servings
Making the stock
Pan fry prawn shells, roast pork bones, chicken bones and mackerel heads until caramelized.
Add them to my Russell Taylors pressure cooker, together with coarsely cut Chinese cabbage, tomatoes, carrot and ginger. Fill the pot with enough water to cover the ingredients.
Choose 'soup' setting and start cooking at least 2hours before lunchtime. Once done pressurized for 25 minutes, switch off the pressure cooker.
Steamed dumplings
As I used a metal steamer, I had to line the bottom of each dumpling with some cooking oil and parchment paper to avoid sticking.
I also made 5 hard boiled eggs by boiling cold water in the steamer while the dumplings were being steamed for 10mins straight from the freezer. Make sure the water covered at least 3/4 of the eggs.
Tempura prawn
Mix all purpose flour, tapioca flour, 1 egg with some water until the mixture becomes slightly runny.
Coat the prawn in dry all purpose flour then dip it into the wet ingredients.
Deep fry until golden.
Dried shrimp fritters
Wash a handful of dried shrimps. Mix with the extra tempura batter.
Add a big tablespoon into hot oil. Make sure each fritter is spaced apart from each other to avoid sticking.
Immersed vermicelli in cold water for 15mins. Then bring the water to boil for 5mins until the vermicelli is soft.
Drain the excessive water.
Remove the shells/bones from the stock.
Assemble the components and we are done! (I did not add any salt to the dish!)
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