Steamed cray and chicken rolls
Over the last week I kinda ran out of recipes for crays, so I thought I'd try something that is usually done with prawns and pork, but since I am saving the river prawns for Christmas, I thought I'd use crays as they seem to be in abundance at the moment. I had some chicken thighs in the fridge, so instead of going shopping for pork, I decided to be lazy and use the chicken.
I used the following, shitake mushrooms, black fungus, water chestnuts, chicken, cray, green peas and bean curd skin.
The shitake mushrooms are the dried ones and they must be boiled with a bit of rock sugar for at least 20 min then cut into chunky bits.
The dried black fungus must be soaked in water for about 30 min to rehydrate, then chopped up into its as well.
Coarse chop the canned water chestnuts.
Cut the crays into bite sized pieces.
First mix everything except the bean curd skin together. Season lightly as all the ingredients will have their own flavor and what you want is the combo of the lot and not the flavor of the seasoning
Next unfold the bean curd shin and cut into 6 pieces. Once done, lay flat, put some of the mixture on the skin.
To roll up, fold in the sides first then just start rolling it down
All done and ready for the pot.