Stuffed Bamboo Pit



250 gms. shrimp, minced
250 gms. bamboo pit, soaked
2 pcs. chicken egg white
50 gms. leeks
250 gms. cornstarch
5 gms. brocolli tips
1/4 tsp. salt
50 gms. cornstarch, dissolved in water
10 gms. oyster sauce
1 pc. shrimp dumplings
2 pcs. asparagus tips
1 pc. spring roll wrapper



Step 1

Cut the middle portion of the bamboo pit and dip in cornstarch. Put shrimp inside each bamboo pit and roll in eggwhite. Steam for about 10 minutes or until done. Remove from the steamer and set aside.

Step 2

To prepare the sauce: Heat soup stock until boiling. Pour in the cornstarch. Remove from heat then add eggwhite in the mixture. Arrange stuffed bamboo pit in a platter and garnish with fried spring rolls, shrimp dumplings and parsley. Serve with the sauce.

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