6 prawn, in shells
1 silver ear (white fungus), soaked in Luke-warm
water until soft
1 tsp. salt, or to taste
3 1/2 oz (100ml) chicken and duck or chicken
1 1/2 tsp.
cornstarch (corn flour)
dissolved in 2
2 1/2 oz (75g) boneless chicken breast
1 tbsp melted chicken fat
1/2 egg whites
2 tsp. (10ml)
2 tbsp flour
6 red cherries, pitted and halved
1. Remove the heads
from the prawns and shell, but do not remove the
tails. Devein and rinse. Score prawns along vein
line, but do not cut through. Flaten prawns from
the opening s. Make cross scores lightly on the
prawns. Mix the prawns with 1/2 tsp. of the
salt, 1tsp of the rice wine, ginger, and the
MSG(optional), and let marinate for 10 minutes.
2. Mince the chicken into a pulp and add the egg
whites, 1/8 tsp. of salt, and 2 tsp. oil. Stir
vigorously in one direction for 1 minute, or
until the mixture stiffens.
3. Dust the tops of the prawns with flour and
spread wit the chicken mixture, molding it in
the shape of a goldfish body. Place 2 cherry
halves on each as eyes and a small piece of
silver ear on the back of each as a fin. Place "
goldfish" on a heat-proof dish and steam for10
minutes. Set aside.
4. Bring the stock to a boil. Add the remaining
1/4 tsp. MSG (optional), 1/2 tsp. of salt, and
1/2 tsp. of the rice wine. Skim off any foam and
add the cornstarch mixture. Cook, stirring,
until thickened. Pour the sauce over the
goldfish, sprinkle with the melted chicken fat,
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