Crispy, chewy chewing fun tossed in a herbaceous homemade paste.
Recipe by Ho Chun-hung, chef de cuisine at Sha Tin 18, Hyatt Regency Sha Tin.
*featured in Crave’s Issue 88, October 2017
PREP & COOK TIME
Overnight; 10 minutes
INGREDIENTS
(Serves 4)
220g Chinese rice rolls
40g green beans
10g carrot, in sticks
10g mushrooms, sliced
1 splash light soy sauce
1 splash dark soy sauce
1 pinch sugar
Sauce
18g Chinese basil leaves
8g Jinhua ham
8g baby shrimps
6g Chinese whitebait
3g preserved soy beans
8g garlic
12g shallots
A pinch of salt
1. Prepare the basil paste
- Chop the basil leaves, add salt and rub in evenly, using your fingers. Set aside to dry overnight. Soak the whitebait in water for one hour, then drain and pat dry with paper towels to absorb excess moisture.
2. Make the sauce
- Heat oil in a wok to 150°C. Add the chopped shallots and minced garlic and stir-fry until the shallots start to soften. Add the Jinhua ham, whitebait, salted basil leaves and preserved soy beans. Stir-fry for five minutes.
3. Stir-fry the rice rolls
- Heat oil in a wok. Stir-fry the green beans, carrot sticks, mushrooms and scallions until they start to soften. Add the rice rolls and basil paste and mix well. Season with soy sauce and sugar.
