Da Bin Lo

Name: Da Bin Lo
Cuisine: Hong Kong (China)
Ingredients: a selection from the following: mangetout, fine green beans, Chinese leaves and/or bok choy, oyster mushrooms, shiitake mushrooms, baby corn cobs, bunches of watercress; 2 spring onions, trimmed and finely chopped or 4 garlic chives, finely chopped; 2 spring onions, trimmed and finely chopped or 4 garlic chives, finely chopped; 1 lb / 455 g raw, peeled prawns or skinless white fish fillet; 2–3 tsp cornflour; 1 egg white, lightly beaten uncooked prawns in their shells fresh scallops or queen scallops; 1 egg white, lightly beaten uncooked prawns in their shells fresh scallops or queen scallops; 1 tsp finely grated orange zest or dried peel (if making fish balls); 1 tsp finely grated orange zest or dried peel (if making fish balls); 8 oz / 230 g pork tenderloin; 8 oz / 230 g lamb fillet; 8 oz / 230 g fillet steak (this can be taken from the less expensive tail end); 1 lb / 455 g raw, peeled prawns or skinless white fish fillet; 1 lb / 455 g raw, peeled prawns or skinless white fish fillet; 8 oz / 230 g skinless chicken breast or 12 chicken wings; 8 oz / 230 g skinless chicken breast or 12 chicken wings; 2–3 spring onions, trimmed and finely sliced; 1 tsp groundnut (peanut) oil; 3 oz / 85 g creamed coconut; 3 fl oz / 85 ml vegetable or chicken stock; 3 fl oz / 85 ml vegetable or chicken stock; 4 pt / 2.30 1 chicken or vegetable stock; 4 pt / 2.30 1 chicken or vegetable stock; 1–2 tbsp chopped coriander leaves; 3 in / 7.5 cm thin end of lemon grass stalk, thinly sliced; 2 tbsp finely grated fresh root ginger; 2–3 garlic cloves, peeled and crushed; salt; 1 small onion, peeled and thinly sliced; 2–3 in / 5–7.5 cm thick end of lemon grass stalk, thinly sliced

Oriental Dip-Dip

Preparation info

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Meats

8 oz / 230 g fillet steak (this can be taken from the less expensive tail end)
8 oz /

Asia
Hong Kong (China)
Soup

Method

First prepare the meats. Firm up the meat fillets and chicken breast by putting them in the freezer or ice-making compartment of the refrigerator, well wrapped, for 1 hour. With a very sharp knife, slice into paper-thin slices (or as close to that as you can get), and arrange each meat in a neat pattern on a separate plate. If using chicken wings, cut off and discard the wing tips, and divide t