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Braise Prawns


2 fresh Prawns 2 stalks of rape
9 oz (250g) boneless chicken breast 2 tsp. cornstarch (cornflour)
1/2 oz (15g) Chinese ham 10 stalks of asparagus, fresh, canned or frozen
1 tsp. rice wine, or dry sherry 1/2 oz (15g) dried bamboo shoot slices, soaked
1 egg white 4 cups (1 litre) chicken broth
1/4 tsp. salt, or to taste 2 tsp. MSG (optional)
1/2 oz (15g) fresh or canned bamboo shoots


  1. Shell, devein and remove the prawns. Mince the meat into a pulp an mix with the rice wine, egg white, MSG(optional) and salt. Slice the fresh or cannel bamboo shoots and sprinkle each slice with dry cornstarch and spread with some of the prawn pulp.
  2. Wash the rape leaves and shred. Chop 1 tsp. of the ham very finely and garnish the prawns with the rape shreds and ham.
  3. Place the prawns on a heat-proof dish and steam for 3 minutes. Remove and cut the prawn slices into rectangular pieces. Place in a wok. Cut asparagus into 1 inch (3cm) sections. Cut the chicken into thin slice and cut the 2 tsp. ham into small diamonds. Cut cabbages into 1 inch sections . Cut the dried the chicken stock. Bring to a boil, remove and serve.