清蒸酿蛤蜊 Steamed Stuffed Lala

将蛤蜊放入滚水中煮至壳微开，取出蛤蜊肉，壳 留用。 Blanch Lala in boiling water until the shell slightly open, unload the flesh and keep the shells.(

将肉碎、虾泥、马蹄碎、香菇末、青葱末及姜末 混合，加入调味料A拌匀即为馅料。 Devein shrimp, pat dry and then smashed into paste; soak Chinese mushroom until soften and then diced; chop water chestnut.(

将肉碎、虾泥、马蹄碎、香菇末、青葱末及姜末 混合，加入调味料A拌匀即为馅料。 Combine minced meat, shrimp paste, chopped water chestnut, Chinese mushroom, spring onion and ginger with seasoning A into filling.(

取适量馅料填入蛤蜊壳内，中间酿上一个蛤蜊 肉，以中火蒸5-8分钟至熟取出。 Stuff some filling into each Lala’s shell, and then plug in Lala flesh and steam in medium heat for 5-8 minutes

把调味料B连同蒸出汤汁煮滚，勾薄芡后熄火，加 入蛋白液淋入蛤蜊上，再将青葱丝、姜丝及辣椒 丝铺上即可。 Boil the seasoning B with steamed lala’s sauce, thicken with starch and finally toss in egg white and pour it over steamed Lala, garnish with juliennes spring onion, ginger & red chilli.