Hong Kong Kailan in Shrimp Roe Powder
When I went to Hong Kong last month, I had a mission to find dried shrimp roe powder (虾子 or “Ha-Zi” in Cantonese) and by very good luck, I found it. Read more about shrimp roe powder here. One of the first dishes I made with this Macau/Hong Kong condiment is this easy Hong Kong kailan (gai-lan) in oyster sauce.
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The Hong Kong Kailan Shoots (芥兰苗; pictured above) is briefly blanched in boiling water (less than 2 minutes) and then drizzled in a simple no-cook sauce before sprinkling with some toasted shrimp roe powder. The result looks gourmet and restaurant-quality, but only took me less than 15 minutes to make. I now have a theory that anything coated in this powder will be guaranteed delicious as the dried shrimp roe imparts an incredible salty umami goodness!
Toasted Shrimp Roe Powder
Prepared kailan and shrimp roe powder for serving.
Sprinkle the toasted shrimp roe powder over just before serving.