Recipe of the Month | March 2020

Uncategorized

SEAFOOD CHAWAMUSHI

This recipe is written by
Chris Cheng – Head Chef at Bund

“Enjoy this simple Japanese inspired recipe” 

INGREDIENTS

4 Eggs
450 ml Chicken Stock
1/2 tsp Salt
1/4 tsp Sugar
1 Large Dried Mushroom
2 Scallops
2 Prawns
1 Calamari
2 tsp of finely chopped shallot

METHOD

1. Soak the dried mushroom in chicken stock for 20 mins, until fully hydrated. Keep the stock, slice the mushroom finely.
2. Dice the scallops, prawns and calamari.
3. In a separate bowl, whisk the eggs until combined and a pale yellow colour has formed.
4. Mix all the ingredients together.
5. Pour into a ceramic bowl and cover with cling wrap.
6. Steam in a double boiler for 14 minutes approximately (steaming time may vary).
7. Sprinkle the finely chopped shallot as a garnish.