Preparation method
- Pork stuffing Mix the pork with brunoised bamboo slices, lard, coconut milk, Tom Yum, and garlic. Fill the Hargow Crystal Skin sheets with the pork stuffing and steam the dim sums until cooked.
- Yellow curry Fry the white beans, corn, ginger, and garlic in rice oil. First, add the yellow curry sauce, then add the chicken broth. Simmer for at least 10 minutes. Mash it to a smooth substance.
- Garnishing Cover the cooked jasmine rice with yellow curry. Place the dim sums on top of the curry and finish the plate with cress, green peas, spring onion, masago and carrot.
Ingredients
- 400 g Pork
- 100 g Golden Turtle for Chefs Bamboo Slices (60526)
- 100 g Lard
- 50 ml Golden Turtle for Chefs Coconut milk (60553)
- 50 g Spring onion
- 10 g Tom Yum paste (Lobo)
- 5 g Golden Turtle for Chefs Garlic in dices (60658)
- 2 Eggs
- 8 Hargow Crystal Skin (Happy Belly)
- 220 ml Golden Turtle for Chefs Yellow Curry Sauce (60425)
- 200 ml Chicken stock
- 100 g White beans
- 40 g Corn
- 10 g Ginger
- 5 g Golden Turtle for Chefs Garlic in dices (60658)
- 180 g Golden Turtle for Chefs Jasmin rice (60155)
- 10 ml Golden Turtle for Chefs Rice oil (60354)
- Salt and white pepper
- Cress for garnishing
- Green peas
- Spring onion
- Masago
- Carrot
Useful information
- Category: Main Dish
- Ingredient costs: ca. € 6,63 *
- Preparation time: 20 minutes
- Waiting time: 15 minutes
- Nutritional values
- Energy 4024 kJ / 975 kcal
- Fat (of which saturates) 65 g (30,8 g)
- Carbohydrates (of which sugars) 29,5 g (4,8 g)
- Fibres 4,7 g
- Protein 64,1 g
- Sodium 0,6 g
Allergenes
Soy, Egg, Gluten
