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Jewel Patty

I enjoy using both salted & century eggs in my cooking as they add a wonderful rich taste. I’ve named this dish "Jewel Patty" cause the colourful egg cubes shine like gemstones. Topaz (salted egg-yolk), Cat's Eye (century egg), Ruby (prawns), Emerald (scallions)........
50g prawns
100g minced pork
1 stalk spring onion
1 century egg
1 salted egg
1 egg
10ml water
1 tsp light soya auce
1 tsp Sesame oil
½ tsp dark soya sauce
½ tsp corn flour
Salt, pepper & wine to taste

  1. Remove prawn shells & devein. Rinse & cut into cubes. Put it into a bowl together with minced pork.
  2. Discard the outer layer of both the salted & century egg. Boil salted egg (there’s no need to cook the century egg).
  3. Remove egg shells & dice spring onion, salted & century eggs. If you prefer less salty, don’t use too much salted egg-white.
  4. Beat chicken egg & add the mixed pork, prawns, eggs, seasonings & water. Mix well. Grease bowl with oil & pour in mixture.
  5. Steam for about 20mins. Turn the bowl upside down on to a serving plate to reveal your treasures.

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