Hong Kong Kailan in Shrimp Roe Powder
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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.
The kailan 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!