The ingredients are diced small so that you can taste the freshness of the prawns, fish, sea cucumber and crab, and the silken tofu in every mouthful.
Sea cucumber might be a new ingredient to you. It is a prized food item in chinese cooking. It is most commonly braised in dark soy sauce and spices.
It is commonly sold in dried form and have to be boiled and soaked in water for 1 to 2 nights to fully rehydrate.
It can be omitted if it is too troublesome. Or if you find it too bizarre.
Ingredients
80g prawns
80g fish fillet
80g sea cucumber
50g crab meat
100g silken tofu
750ml soup stock
1 egg
1 asparagus
40g cornstarch mixture
salt & pepper
Directions
- Wash and dice the prawns, fish, sea cucumber
- Parboil the seafood for about 2 minutes
- Wash, peel and dice the asparagus
- Bring soup stock to a boil, add prawn, fish, sea cucumber, crab meat and tofu. Bring to a boil
- Stir in the asparagus and seasonings
- Simmer for 5 minutes or until ingredients are cooked
- Slowly pour in the cornstarch mixture while stirring the soup. Do not pour everything in at one go. Stir and see if the soup has reached the consistency you want
- Serve it hot
