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5 oz. ginger-infused shrimp broth, boiling
2 marinated shrimp
4 green chilis
2 bamboo tips, 1 oz. each, blanched
2 ginger root pieces, 1/2 oz. each, tourneed,
blanched
2 pepper-infused skate wings
1 skate wing roulade
1 oz. straw mushrooms
1 oz. wood ear mushroom, julienne
2 Chinese long beans
1/2 cup Mung bean sprouts
1 oz. dried shrimp, reconstituted
1 tbsp. cilantro, finely chopped
Place shrimp, chilis, bamboo tips and ginger in bamboo steamer basket over boiling broth. Steam for 9 minutes. Add skate wings, roulade, mushrooms, beans and sprouts; steam 7 to 8 minutes more. Remove steamer basket; cover ingredients with cheesecloth soaked in broth. Reserve warm. Strain broth through coffee filter. Add reconstituted shrimp; heat to boiling. Add cilantro just before serving.
2 marinated shrimp
4 green chilis
2 bamboo tips, 1 oz. each, blanched
2 ginger root pieces, 1/2 oz. each, tourneed,
blanched
2 pepper-infused skate wings
1 skate wing roulade
1 oz. straw mushrooms
1 oz. wood ear mushroom, julienne
2 Chinese long beans
1/2 cup Mung bean sprouts
1 oz. dried shrimp, reconstituted
1 tbsp. cilantro, finely chopped
Place shrimp, chilis, bamboo tips and ginger in bamboo steamer basket over boiling broth. Steam for 9 minutes. Add skate wings, roulade, mushrooms, beans and sprouts; steam 7 to 8 minutes more. Remove steamer basket; cover ingredients with cheesecloth soaked in broth. Reserve warm. Strain broth through coffee filter. Add reconstituted shrimp; heat to boiling. Add cilantro just before serving.
