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Prawns with Chicken

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300g prawns
200g chicken breast
150g egg white
50g dry cornstarch
20g green cabbage leaves
20g green soybeans
5g cherry slices

  • Rinse the prawns, slice along the back, shape the head into a half circle, steep in scallion, ginger and salt solution for 10 minutes, remove and sprinkle with dry starch.
  • Rinse and mince the chicken breast, add water while mincing.
  • To make a chicken paste, beat up the egg white and mix with the chicken paste, make into a gold fish shape, use cherry slices for the eyes and green soybeans for the mouth.
  • Cut the green cabbage leaves into slanting slices to serve as scales.
  • Put the remainder of the chicken paste on a greased plate, smooth the top, and insert green soybeans to make "lotus seedpods".
  • Steam the "gold fish" and "lotus seedpods" for 7 minutes till done.
  • Put the "lotus seedpods" in the middle of a plate and the "gold fish" around them.
  • Add cooking wine, salt and pepper to chicken soup, bring to the boil, thicken, and pour over the "gold fish" and "lotus seedpods".

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