Golden Ramen Veloute
The key ingredient in transforming a superior ingredient into a premium dish lies in the skills of the chef.

Ingredients
Golden Ramen Veloute
Calculate Dish Cost
Prawn Broth

Marinade

Condiments
Thickener
Golden Ramen
Prawn Broth
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Prawn Shell, cleaned 1000.0 g
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Young Ginger, smashed 20.0 g
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Filtered Water 2000.0 ml
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Shallot, smashed 10.0 g
Marinade
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Ramen, cooked 1500.0 g
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Fragrant Oil 10.0 g
Condiments
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Chinese Mushroom, julienned 50.0 g
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Crab Meat 80.0 g
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Shredded Chicken 100.0 g
Thickener
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Holland Starch 20.0 g
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Filtered Water 300.0 ml
Golden Ramen
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Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm 10.0 pc
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Cooked Ramen (to tie up Ramen Dumpling) 15.0 pc
Preparation
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Prawn Broth
- Boil all the ingredients in “Prawn Broth” for approximately 2 hours.
- Strain and set aside. Use as required.
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Marinade
- Prepare and set aside.
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Condiments
- Prepare and set aside.
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Thickener
- Prepare and set aside.
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Golden Ramen
- Wrap “Marinade” ramen with soaked beancurd skin/fucuk and tie with cooked ramen. Set aside.
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Soup
- Combine the ingredients of “Prawn Broth” and “Condiments”, boil and thicken it with the ingredients in “Thickener”.
- Steam the ramen dumpling for approximately 5 minutes.
- Pour soup into a deep dish and place ramen dumpling into the soup and serve.