Bamboo Shoots With Crab Roe
|Bamboo shoot||1 Pound (500 Gram)|
|Peeled prawns||1 1⁄2 Ounce (50 Gram)|
|Crab roe||1⁄2 Ounce (50 Gram, Fresh)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Spinach leaves||7 Ounce (200 Gram)|
Trim off and discard the sides of the bamboo shoots to make long rectangles.
Using a very sharp, small knife, cut a "V" shape on each side of the rectangle and prise off the piece of bamboo shoot, which will resemble a flower.
Mince or blend together the prawns, salt, 1 teaspoon of cornflour and water.
Put a small amount of this mixture into the centre of each bamboo "flower" and top with a tiny dab of crab roe.
Arrange on a plate and steam over high heat for 3-4 minutes.
While the bamboo shoots are steaming, bring a pan of salted water to the boil and blanch the spinach leaves until tender.
When the bamboo shoots are ready, put on a serving plate and surround with the spinach leaves.
Heat chicken stock and thicken with the remaining teaspoon of cornflour blended with water.
Pour over the bamboo shoots and serve immediately.