Name: Golden Ramen Veloute
Yield: 10
Ingredients: 1000.0g Prawn Shell, cleaned; 20.0g Young Ginger, smashed; 2000.0ml Filtered Water; 10.0g Shallot, smashed; 20.0g Knorr Chicken Stock 500g; 30.0g Knorr Concentrated Chicken Stock 1kg; 1500.0g Ramen, cooked; 10.0g Fragrant Oil; 20.0g Knorr Concentrated Chicken Stock 1kg; 50.0g Chinese Mushroom, julienned; 80.0g Crab Meat; 100.0g Shredded Chicken; 20.0g Holland Starch; 300.0ml Filtered Water; 10.0pc Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm; 15.0pc Cooked Ramen (to tie up Ramen Dumpling)

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Preparation

Prawn Broth
- Boil all the ingredients in “Prawn Broth” for approximately 2 hours.
- Strain and set aside. Use as required.
Marinade
- Prepare and set aside.
Condiments
- Prepare and set aside.
Thickener
- Prepare and set aside.
Golden Ramen
- Wrap “Marinade” ramen with soaked beancurd skin/fucuk and tie with cooked ramen. Set aside.
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.

Golden Ramen Veloute

Ingredients

Prawn Broth

Marinade

Condiments

Thickener

Golden Ramen

Preparation

Prawn Broth

Marinade

Condiments

Thickener

Golden Ramen

Soup

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Golden Ramen Veloute

Ingredients