Chef: Su Wen-hung
The Chaine des Rotisseurs is a
gastronomic society that dates
back to 1248 at the royal court
of France. www.chaine.tw
Chaine Chef Special Pick of the Month-Minced Shrimp with Lettuce
By Courtney Donovan Smith Translated by Ann Lee
Photos by Andy Lin
Hung Kan Restaurant
12, SongShou Rd, 6F (New York New York Mall 6F, Map #H5); (02) 8786-2222
Hours: 10 am-10 pm
MRT: Taipei City Hall Station
Credit cards accepted. 10% service charge.
Parking available. Chinese & English menus.
Chaine des Rotisseurs this month introduces us to a Cantonese dish, Minced Shrimp with Lettuce (NT$380), prepared by Su Wen-hung, the winner of many prestigious international cooking awards. This dish is light and refreshing, contrasting a crispy, chilled lettuce wrap with a piping hot filling. The ingredients are tasty and unleash a kaleidoscope of textures with each bite. His restaurant, Hung Kan, is well-known for excellent Cantonese dining and dim sum, as well as a great spot for banquets.
Diced shrimp (150 g), diced artichoke (120 g), mushroom soaked in water then diced into smaller pieces (1), fresh lettuce leaves (6), chopped garlic (2 g), chopped onion (2 g), chopped celery (3 g), fresh coriander (1 pinch), sesame seeds (1 pinch), diced fried bread sticks (100 g).
Steps: 1. In a wok, pan-fry the shrimp in oil, then set aside. Saute chopped garlic and onions. Add diced mushrooms and artichoke. Fry until tender.
2. Add a pinch of salt to shrimp. Stir-fry. Fry the bread sticks. Blot with napkin to remove excess grease. Place bread sticks on a plate. Top with coriander and sesame seeds.
3. Spread fried ingredients onto lettuce leaves. Serve.