• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 400g duck meat (debone and marinate with salt, chicken bouillon and cornstarch for 40 minutes)
  • 10g XO sauce
  • 180g shrimp paste
  • 10g garlic
  • 10g shallot
  • 40g Chinese wine
  • 10g salt
  • 10g chicken bouillon
  • 200g cornstarch
  • Garnishing:
  • 100g lettuce
  • 150g carrot


  1. Boil water. Blanch duck meat to remove excess fat. Hang duck to dry for a couple of hours. Spread shrimp paste over duck meat evenly. Heat wok with oil and deep fry duck meat.
  2. To prepare sauce: Heat wok with oil and fry shallot, garlic and XO sauce. Lastly add in Chinese wine and season to taste. Pour sauce over dish and serve.
  3. Taste and tell: This dish is presented as diamond-shaped slices with shrimp paste for base and duck meat on top. Each slice is garnished with XO sauce. The slices remind me of steamed yam cake.
  4. The shrimp paste is a winner as it is springy and flavoursome. The duck meat is fried to a crisp but there is less of the lean meat.
  5. XO sauce is not the liquid gravy but in dried form, distinguished by crispy shredded scallops and dried prawns.

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