Toad Abalone
Shaped like a toad using mandarin fish paste and abalone, the dish is steamed and finished with sauce, featuring a distinctive presentation.
Ingredients
canned abalone
12
mandarin fish meat (deboned and ground)
100 g
peas
24
bok choy leaves (shredded and oil-blanched)
250 g
egg whites
4
chicken and duck broth
200 g
Instructions
1
Step 1
Debone the mandarin fish and grind it into a fine paste.
2
Step 2
Shred the bok choy leaves and quickly blanch them in hot oil.
3
Step 3
Simmer the abalone in the chicken and duck broth for 5 minutes, then remove. Make a slit along the bottom meat edge and tear open to both sides about halfway to form 'toad front legs'. Make a horizontal slit on the head and stuff with the fish paste to form the 'toad mouth'. Embed two peas into the fish paste to form the 'toad eyes'.
4
Step 4
Steam over high heat for 5 minutes, then remove and arrange on a plate. Season the chicken and duck broth, bring to a boil, thicken with cornstarch slurry, and pour over the toad-shaped abalone to finish.
