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Reggie Ho

Make celebrating a family affair with three simple but delicious recipes from top Hong Kong chefs

Poached Maine lobster salad on mango escabeche carpaccio with sweet chilli aioli (serves 4)

By Chef Scott Connor, Tott's Asian Bar and Grill,  The Excelsior Hong Kong

'Lobster is a craved ingredient. This recipe is decadent but straight-forward. Fathers and children can create it together.'

Ingredients

500g whole fresh Maine lobster

diced peeled carrot, diced shallot

50g each halved lime and lemon

50g Thai sweet chilli sauce

50g rice wine vinegar

150g sweet mango

100g mayonnaise

25g white sugar

20g baby tomatoes

15g each of baby spinach and mixed

seasonal lettuce leaves

salt and pepper

fresh coriander sprigs

Method

Boil a large pot of water with the carrot, shallot, limes and lemon. Remove lime and lemon, and season stock with salt. Place lobster in the water and cook for four minutes. Carefully remove lobster from water and chill in iced water. Remove when cool and de-shell. Boil stock until almost no liquid is left, add vinegar and sugar and simmer for two minutes. Mix mayonnaise with chilli sauce. Cut tomatoes in half. Clean lettuce and spinach with salted ice water and gently shake dry. Peel and slice mango top to tail and discard the stone. Press 70g of mango between two sheets of cling film with a flat-surfaced utensil until it is flat. Place mango in the freezer until frozen, then put on a plate. Chop lobster, mix with the tomatoes, and add chilli mayonnaise to bind the ingredients together. Place the lobster mix on top of mango and garnish with spinach and lettuce. Spoon on some of the vinegar sugar liquid, and finish with coriander sprigs.

Prawns with snow fungus and chrysanthemum in a clear broth (single serving)

By Chef Ho Pui Yung, Spring Moon, The Peninsula

'Not only is it easy to prepare, the soup is also very soothing, perfect for the season.'

Ingredients

4g chrysanthemum

180ml grade-A broth (made with chicken, ham and soup bone, or Swenson chicken soup as a substitute)

80g prawns

3g snow fungus

Method

Blanch prawns in boiling water until cooked. Soak snow fungus in cold water until soft. Simmer the broth with the chrysanthemum for three minutes, and remove chrysanthemum. Add snow fungus to broth and bring to the boil. Add prawns and seasoning before serving.

Chirashi-zushi (a bowl of sushi rice, topped with various ingredients)

By Chef Takaya Ishizuka, Nadaman, Kowloon Shangri-La

'Chirashi-zushi is a great shared dish and good for the whole family to eat to celebrate Mother's Day.'

Ingredients

20g kampyo strips (dried gourd)

625ml number-two dashi (made by boiling 1.1 litres of water with 10cm kombu and 15g of bonito flakes for 15 minutes, then draining)

60ml dark soy sauce

2 tsp castor sugar

4 pieces stemmed dried shiitake mushrooms

3 tsp light soy sauce

1 tsp mirin

1 whole cucumber

315g cooked sushi rice (about 180g uncooked)

2 tsp shredded fresh or pickled ginger

2 tsp soboro (dried fish or dried shrimp)

2 tsp shredded nori (seaweed)

60g shredded thin omelette

4 jumbo shrimps (cooked, shelled, veins and tails removed)

5-10 snow peas, blanched

half unagi eel, grilled and cut into bite-sized pieces

Carrot and cucumber to decorate

Method

Soak kampyo in water for at least two hours, or overnight if possible. Place kampyo with the original soaking water in saucepan and boil for about 10 minutes until translucent and tender. Drain. In a saucepan, boil kampyo with 250ml of dashi, soy sauce and sugar for five minutes. Drain and set aside to cool. Soak mushrooms in lukewarm water for at least two hours or overnight. Drain and put aside the soaking liquid. Cut mushrooms into quarter-inch strips. In a saucepan, bring to boil remaining dashi, light soy sauce, sugar, mirin and the mushroom-soaking water, add mushrooms and simmer for 10 minutes. Remove from heat and drain mushrooms. Cut cucumber crosswise into two-inch pieces, then into thin, lengthwise slices. In a large bowl or four individual bowls, spread out sushi rice to make a flat bed, keeping it loosely packed. Sprinkle the shredded ginger, kampyo, mushrooms, soboro, nori and omelette in layers. Decorate top with cucumber slices, carrot shrimps, snow peas and eel.



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