Hainanese Roast Pork Zhap-cai™

English

Serves 10

Ingredients
Roast Pork (sliced) – 300 grams
Medium prawn (de-shell, keep shells aside) – 1 kg
Transparent rice-vermicelli (soaked) – 5 bunches
Black Fungus (soaked, tear to bite size) – 200 grams
Bean curd stick (soaked, cut into bite size) – 1 packet
White cabbage (cut into bite size) – 10 leaves
Fried fish cakes (cut into bite size) – 3 each
Garlic (chopped coarse) – 2 table spoons

Sauces
Light Sauce – 5 table spoons
Dark Sauce – 2 table spoons
Sesame Oil – 2 table spoons
Pepper – Desired

Steps

1. Boil prawn shelves for stock, set aside;
2. Heat wok, big fire, add oil, stir fry chopped garlic, roast pork and prawn until fragrant;
3. Add prawn stock into wok until boiled;
4. Add the rest of the Ingredients and all Sauces;
5. Turn to small fire, simmer for 20 minutes;
6. Cut foil into small squares to wrap around the drumlet sticks.
7. Serves hot.