This was a popular Hong Kong snack and usually offered as an appetizer during sit-down dinners. Influenced by the British colonial days, stale bread was spread with freshly prepared prawn paste before deep-frying. These days, Hong Kong restaurants hardly offer this snack in their menus. 2. Deep-fried Pork Roll
A traditional Cantonese amuse bouche using caul oil, minced pork and dried oyster. It offers a multi-layering of flavour from the pork, dried oyster and water chestnut.
3. Steamed Loofah Ring
This is a versatile dish that works equally well as snack and a complementary vegetable dish during a meal. Best of all, it can be prepared as a decadent version filled with strong flavours or a simple light dish depending on the meat stuffing.
Demonstration by Chef / Instructor
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.