2 fresh prawns
2 stalks of rape
9 oz boneless chicken breast
2 tsp corn starch
1/2 oz Chinese ham
10 stalks of asparagus, fresh, canned or frozen
1 tsp rice wine, or dry sherry
1/2 oz dried bamboo shoot slices, soaked
1 egg white
4 cups chicken broth
Salt to taste
2 tsp MSG (optional)
1/2 oz fresh or canned bamboo shoots

Braised Prawns

1. Shell, de vein and remove the prawns. Mince the meat into a pulp an mix with the rice wine, egg white, MSG (optional) and salt.
2. Slice the fresh or cannel bamboo shoots and sprinkle each slice with dry corn starch and spread with some of the prawn pulp.
3. Wash the rape leaves and shred. Chop 1 tsp of the ham very finely and garnish the prawns with the rape shreds and ham.
4. Place the prawns on a heat proof dish and steam for 3 minutes. Remove and cut the prawn slices into rectangular pieces.
5. Place in a wok. Cut asparagus into 1 inch sections. Cut the chicken into thin slice and cut the 2 tsp ham into small diamonds.
6. Cut cabbages into 1 inch sections. Cut the dried the chicken stock. Bring to a boil, remove and serve.