I love this dish. Love pouring the sauce over my bowl of white rice ....
Simple and nice meal
Recipe reference from Food for Tots
70g minced pork (I used minced chicken and I would think minced pork would be better)
50g shrimps (net weight) – de-vein and rinse under a running tap water. Pat dry with kitchen towel. Cut into small cubes.
2 pieces water chestnuts – wash, scrub and rinse. Remove skins and soak in the water to avoid discoloration. Use the side of a chopper to slightly pat the water chestnuts, then chop coarsely.
30g carrots – chopped finely
2 pieces dried shitake mushrooms – wash and soak in water. When the mushrooms turn soft, drain and squeeze dry. Chop finely.
2 tbsp chopped spring onions (only use the green parts)
1½ tbsp oyster sauce
2 tsp light soya sauce
½ tsp sugar (optional)
1 tsp cooked oil
Dash of sesame oil, pepper and cornstarch
1. In a large mixing bowl, combine all ingredients and seasonings. Use a pair of chopsticks to stir in one direction until well combined.
2. Cover the bowl with cling wrap and refrigerate for at least half an hour.
3. After chilling, steam under high heat for about 15-20 minutes until cooked.
1. You can use fresh mushrooms instead. Just blanch over hot water, drain and squeeze dry.
2. You can use semi-lean pork for better texture. If not, just add some cooked oil to make the mixture tenderer.
3. Shrimps can be substituted by pork.
4. If you are not a pork-eater, you can replace it with chicken.
5. If the mixture is too dry or you prefer to have more gravy, add a little bit of water in step 1.
6. You can use either a stainless steel or ceramic plate for steaming. Make sure the patties only cover 80% of the steaming tray to avoid over-spilling of gravy during the steaming process.
7. Do not over-chop the water chestnuts to maintain its crunchy texture.