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Soup Ingredient

  • Spinach Leaves (Blanched and Pureed) 500 g
  • Enoki Mushroom 50 g
  • Scallop, sliced 200 g
  • Crabmeat, shredded 200 g

Stock Base

Before Serving

  • Young Coconut 10 pc
  • Pine nuts, roasted 50 g
  • Wolfberries, soaked in water 10 g
  1. Soup Ingredient

    • Blanch spinach in hot water, strain and cool it off in ice water.
    • Strain off, squeeze dry and blend it in a jug blender, add in some water to ease blending.
    • Set spinach puree aside.
    • Quickly blanch enoki mushrooms, scallop slices and crabmeat separately.
    • Strain and set aside.
  2. Stock Base

    • Crack open the top of coconut and strain off water.
    • Heat up coconut water in wok, add Basic Stock Reduction and Concentrated Chicken Bouillon. Bring to simmer.
    • Mix corn flour with water and use mixture to thicken simmering stock.
    • Add in blanched enoki, scallops and crabmeat into stock base.
    • Fold in spinach puree and Chinese hua tiao wine, stir well.
    • Fill empty coconut shell with soup.
    • Set aside.
  3. Before Serving

    • Steam coconut with soup in a steamer for 15mins.
    • After steaming, garnish with wolfberries and pine nuts.
    • Ready to Serve.
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