with Executive Chef Cheung Wing Keung from Shang Palace Restaurant
Caviar is the processed, salted, non-fertilised sturgeon roe, is marketed worldwide as a luxury food, usually eaten as a garnish or spread. Caviar usually refers to roe from wild sturgeon in the Caspian and Black Sea. Chef Cheung offers this dish to readers of this paper.
Ingredients: serves 1
- 76g black caviar
- 4pcs biscuits
- 20g potato flour
- 2pcs salted egg yolk
- 1pcs egg
- 38g plum paste
- 5g curry leaf
- 10g cashew nuts
- 20g cooking oil
- 10g fresh grapes
- 3g Anchor-brand (please check – I think this is the brandname) butter
- 38g Sunquick lemon squash
- Wash shrimp and remove black vein along the center of the back.
- Boil eggs and remove egg yolks, cut fine the egg whites, then mix them with mayonnaise and put them on biscuits. Decorate with black caviar as shown in the photo.
- Pan-fry shrimp quickly in a hot pan, add egg yolks, plum paste, lemon squash, curry leaf and mix well. Don't add water.
- Plate the shrimp and biscuits as shown in the photo.
The dish is one of many offered on the Chinese cuisine menu at Shang Palace Restaurant, 1st floor of Norfolk Mansion, 17-19-21 Ly Tu Trong Street, District 1, HCM City, Tel: (08) 3823 2221.