The test in term II - "Professional Chef" class

Chef : Lý Kim Long

I. RAW MATERIAL
Scallops (or shells): 500g
Abalone 100g
Shark’s fin: 20g
Prawn: 120g (4 units)

            Chinese cabbage: 3 trees
Flour: 1 tbsp
Stock water: 1 cup
Salt, sugar, monosodium lutamate, garlic, pepper, coriander to decorate

II. METHOD

1. Preliminary processing of main material 

Scallops: Rinse with salt water, peeled..
Abalone: sliced​​.
Shrimp: peeled (leave tail)
Cabbage: wash, cut ½ (do not use leaves)
2. Processing sauce

1 tablespoon of flour + water

Boil 300ml stock water + adding spice => add flour in order to condense sauce.

3. The main raw material processing
Scallops: garlic, roasted aroma.
Abalone: scald

Shark’s fin: scald => keep cool immediately.

Prawn: Scald

Chinese cabbage: scald (high heat => rinse in cold water as soon as complete)
III. Decoration
As the picture or freely
When taste: boil the sauce.