Shang Palace

Ingredients

• 100g king prawns, whole
• 1 egg
• 150ml superior stock
• 1 green asparagus, sliced in half
• 5g potato starch
• 2g salt
• Meddler seeds to garnish

Method

1. Peel the king prawn, de-vein and season with salt.
2. Combine the egg with the superior stock. Pour into a small china serving bowl and steam for 5 minutes.
3. Poach the prawn and asparagus in superior stock. Place the cooked prawn and asparagus with the steamed custard.
4. Heat the stock and thicken with potato starch dissolved in water. Pour over the king prawn, asparagus and custard.
5. Garnish with meddler seed.

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