STEAMED EGG WITH CRAB ROE

INGREDIENTS (SERVES 1)

Steamed egg:
1.5 Kg. Carp
5 gr. Monosodium glutamate (msg)
Egg white
Spring onion
Ginger
Water
50 gr. Flour
10 gr. Salt
100 gr. Crab roe
Others:
1 cabbage heart
200 ml. Stock
30 gr. Wet starch.

PREPARATION

1. Fillet the carp, wash and mince the meat. Add the monosodium glutamate, egg white, spring onion, ginger, water, flour and a little salt, and stir until a smooth, creamy paste is formed.

2. Empty the egg shells and fill with the carp mixture. Place the crab roe at the centre, like lotus flowers. Place the filled shells in warm water for 15 minutes.

3. Combine the stock with the wet starch and stir until a white sauce forms, similar to a bechamel.

TO SERVE

Open up the cabbage heart forming a bird shape and place on a plate. To one side, place the ‘lotus eggs' and cover with the white sauce.