Lai Po Heen, Mandarin Oriental Hotel – MIGF 2009
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The second dish was the Oven-baked Sea Treasure in Coconut Broth with Pastry Crust
Ingredients :
Dried Scallop
Fish maw
Crab meat
Top Shell
Supreme chicken stock
The delightful supreme chicken stock boiled with the seafood ingredients being poured into the coconut and subsequently covered with an egg-wash pastry for baking.
Forming the dough, rolling and folding it numerous times
Sealing the coconut firmly with the egg-wash pastry
The aroma of the freshly baked pastry crust fills the kitchen. All of us eagerly dug into the golden and puffy brown crust.
The pastry is crispy on the outside and moist on the inside. I enjoyed eating the pastry alongside the delightful broth, with the distinctive flavors from the seafood, chicken stock and coconut.
The pastry complemented the soup well