INGREDIENTS
- 200 grams Sotanghon or Vermicelli Rice Noodles
- 2 pieces slab Cream Dory Fillet, each divided to 6 parts
- 12 pieces Shrimp, shell removed and deveined
- 12 pieces Crab Sticks
- 12 pieces Bokchoy leaves with stem
- salt
- 4 cups Water
- half thumb-sized Ginger, grated
- 2 cloves Garlic, grated
- 1 piece Chicken Bouillon Cube
- 1/2 cup Water
- 4 Tablespoons Cornstarch
- 2 pieces Eggs, Scrambled
- 4 pieces Crab Sticks, chopped
- salt and pepper to taste
DIRECTIONS
- Soaked the sotanghon in water for 20 minutes.
- Blanche the bokchoy in hot water for 30 seconds.
- Season cream dory with salt. Lay some sotanghon about 8 inches long on a flat surface. Lay the fish fillet, shrimp, crab stick and bokchoy and wrap the sotanghon around the seafoods.
- Arrange in a baking dish and season with some salt. Not too much salt, okay.
- Prepare the soup. Combine the water, ginger, garlic and bouillon cubes in a pot. Boil and simmer for 10 minutes. whisk together the water and cornstarch and add to the mixture while stirring. Wait for the soup to lightly thicken. Whisk vigorously while adding the eggs. Simmer for 5 minutes. Add chopped crab sticks and simmer for another 5 minutes. Season with salt and pepper.
- Ladle some egg drop soup onto the baking dish. Fill half of the baking dish. Steam for 20 minutes and serve. You can also serve the remaining egg drop soup as appetizer.
Source : Kusina ni Teds
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