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Sampan Urchin

A new version of the old Hong Kong boat dweller’s sea urchin steamed custard. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 9 sea urchin roe

  • 2 eggs, beaten (100 ml)

  • Salt and white pepper

  • 250ml chicken consommé

  • 2 tsp black truffle pate


  • 1.

    Beat egg with salt and pepper.

  • 2.

    Heat consommé to 70°C and whisk into egg.

  • 3.

    Place ½ piece roe into each individual egg cup.

  • 4.

    Strain egg consommé mixture and pour into the individual egg cups.

  • 5.

    Steam over medium heat for 10–15 minutes.

  • 6.

    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.

  • 7.

    Makes 6 cups

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