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A new version of the old Hong Kong boat dweller’s sea urchin steamed custard. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Beat egg with salt and pepper.
Heat consommé to 70°C and whisk into egg.
Place ½ piece roe into each individual egg cup.
Strain egg consommé mixture and pour into the individual egg cups.
Steam over medium heat for 10–15 minutes.
Place sea urchin on top of each custard cup, top with the truffle paté. I also like to serve this with a slice of Yunnan truffle.
Makes 6 cups
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