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Prawn Broth

  • Prawn Shell, cleaned 1000 g
  • Young Ginger, smashed 20 g
  • Filtered Water 2000 ml
  • Shallot, smashed 10 g

Marinade

  • Ramen, cooked 1500 g
  • Fragrant Oil 10 g

Condiments

  • Chinese Mushroom, julienned 50 g
  • Crab Meat 80 g
  • Shredded Chicken 100 g

Thickener

  • Holland Starch 20 g
  • Filtered Water 300 ml

Golden Ramen

  • Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm 10 pc
  • Cooked Ramen (to tie up Ramen Dumpling) 15 pc
  1. Prawn Broth

    • Boil all the ingredients in “Prawn Broth” for approximately 2 hours.
    • Strain and set aside. Use as required.
  2. Marinade

    • Prepare and set aside.
  3. Condiments

    • Prepare and set aside.
  4. Thickener

    • Prepare and set aside.
  5. Golden Ramen

    • Wrap “Marinade” ramen with soaked beancurd skin/fucuk and tie with cooked ramen. Set aside.
  6. 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.