38g soaked bird’s nest pieces
225g shelled shrimps 
75g crab meat 
1 cup stock 
1 egg white 
900g winter melon 
1 slice ginger

¼ tsp salt 
½ tsp caltrop starch 
1 tsp egg white 
dash of sesame oil 
pinch of pepper

Thickening solution: 
¼ tsp salt 
½ tsp caltrop starch 
½ cup stock
dash of sesame oil


  1. Absorb water from bird’s nest

  2. Remove veins from shrimps. Wash and wipe dry. Pat to form shrimp paste. Add bird’s nest and seasoning. Stir well to form filling. Refrigerate for 30 minutes.

  3. Remove peel and pitch from winter melon. Cut into ring shape with mould. Steam with stock and 1 slice of ginger for 8 minutes. Pour sway stock. Wipe dry winter melon rings.
  4. Put some caltrop starch inside the winter melon rings. Put in filling. Steam for 3 minutes. Remove steaming sauce.

  5. Heat oil. Pour in thickening solution. Bring to the boil. Add crab meat and egg white. Stir well and pour over winter melon rings. Serve.
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