Happosai
Happosai
Ingredients
- 1 teaspoon salt
- 1/2 head Chinese leaf, cut into 3cm pieces
- 2 carrots, small, cut into thin strips
- 10 ~15 baby corn, halved diagonally
- 250 grams sliced pork belly, cut into 3cm pieces
- 1 leek, diagonally sliced
- 200 grams prawns
- 100 grams mangetout, trimmed, halved diagonally
- 12 boiled quail eggs
For the Sauce
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon chicken stock powder
- 100 ml water
For the Slurry
- 3 tablespoons potato starch, or cornflour
- 200 ml water
Optional
- 1 tablespoon sesame oil
Instructions
- 1
Boil and peel the quail eggs. If using frozen prawns, defrost them in cold water, pat them dry, and lightly coat them with potato starch. This step is optional but recommended for juiciness.
⏱️ 15 min - 2
Add 1 teaspoon of salt to the base of a large pan. Layer the ingredients in the following order: Chinese leaf (cut into 3cm pieces), 2 small carrots (cut into thin strips), 10~15 baby corn (halved diagonally), 250 grams of sliced pork belly (cut into 3cm pieces), and 1 diagonally sliced leek.
⏱️ 5 min
- 3
Add the seasoning ingredients over the layered vegetables and pork: 2 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon chicken stock powder, and 100 ml water. Cover the pan with a lid and cook over medium heat until the ingredients are cooked through.
⏱️ 10 min
- 4
Once cooked through, gently mix the ingredients in the pan. Then, add 200 grams of prawns and 100 grams of trimmed mangetout (halved diagonally) on top of the mixture. Cover the pan again and steam for a few minutes until the prawns are cooked.
⏱️ 5 min
- 5
In a separate bowl, mix 3 tablespoons of potato starch (or cornflour) with 200 ml of water to create a slurry. Turn off the heat under the pan with the ingredients, then pour in the potato starch slurry and stir quickly to combine.
⏱️ 3 min
- 6
Turn the heat back on and cook until the sauce has thickened. Finally, add the 12 boiled quail eggs and gently fold them through the mixture. Optionally, add 1 tablespoon of sesame oil at the end for extra flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Happosai
- 1 teaspoon salt
- 1/2 head Chinese leaf, cut into 3cm pieces
- 2 carrots, small, cut into thin strips
- 10 ~15 baby corn, halved diagonally
- 250 grams sliced pork belly, cut into 3cm pieces
- 1 leek, diagonally sliced
- 200 grams prawns
- 100 grams mangetout, trimmed, halved diagonally
- 12 boiled quail eggs
For the Sauce
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon chicken stock powder
- 100 ml water
For the Slurry
- 3 tablespoons potato starch, or cornflour
- 200 ml water
Optional
- 1 tablespoon sesame oil
Instructions
- 1
Boil and peel the quail eggs. If using frozen prawns, defrost them in cold water, pat them dry, and lightly coat them with potato starch. This step is optional but recommended for juiciness.
⏱️ 15 min - 2
Add 1 teaspoon of salt to the base of a large pan. Layer the ingredients in the following order: Chinese leaf (cut into 3cm pieces), 2 small carrots (cut into thin strips), 10~15 baby corn (halved diagonally), 250 grams of sliced pork belly (cut into 3cm pieces), and 1 diagonally sliced leek.
⏱️ 5 min - 3
Add the seasoning ingredients over the layered vegetables and pork: 2 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon chicken stock powder, and 100 ml water. Cover the pan with a lid and cook over medium heat until the ingredients are cooked through.
⏱️ 10 min - 4
Once cooked through, gently mix the ingredients in the pan. Then, add 200 grams of prawns and 100 grams of trimmed mangetout (halved diagonally) on top of the mixture. Cover the pan again and steam for a few minutes until the prawns are cooked.
⏱️ 5 min - 5
In a separate bowl, mix 3 tablespoons of potato starch (or cornflour) with 200 ml of water to create a slurry. Turn off the heat under the pan with the ingredients, then pour in the potato starch slurry and stir quickly to combine.
⏱️ 3 min - 6
Turn the heat back on and cook until the sauce has thickened. Finally, add the 12 boiled quail eggs and gently fold them through the mixture. Optionally, add 1 tablespoon of sesame oil at the end for extra flavor.
⏱️ 2 min