Seafoods Sotanghon Roll

Last Friday night, my officemates and I went to Binondo to satisfy our Chinese food craving.  Our usual spot, Wai Ying at Buenavidez Street.  The place is a hole-in-the-wall but do not be deceive by ambiance beacause the food is really good and affordable.  As usual, I got a bowl of Beef Wanton Noodles and a serving of their soft and flavorful Chicken Feet.  I want to try something new and the Seafoods Sotanghon Roll got my attention.

Their Seafoods Sotanghon Roll is really tasty and comes in two pieces of seasfoods roll for a price of Php90.00.  The dish is made of fish fillet, crabstick and shrimp wrapped around are strings of sotanghon or vermicelli rice noodles and a sauce or soup which I think is a simple egg drop soup.

When I came home, I quickly searched for a recipe of Seafoods Sotanghon Roll but to there was none.  All I could find are pictures from Chinese restaurants in the Philippines.  I really loved it, so I just dissect the Wai Ying’s Seafoods Sotanghon Roll and came up with my own recipe.  I added a bok choy or pechay in my version as a saw a version with bok choy in it.

Ingredients

200 grams                                  Sotanghon or Vermicelli Rice Noodles
2 pieces slab                               Cream Dory Fillet, each divided to 6 parts
12 pieces                                    Shrimp, shell removed and deveined
12 pieces                                    Crab Sticks
12 pieces                                    Bokchoy leaves with stem
salt
4 cups                                        Water
half thumb-sized                          Ginger, grated
2 cloves                                      Garlic, grated
1 piece                                        Chicken Bouillon Cube
1/2 cup                                       Water
4 Tablespoons                             Cornstarch
2 pieces                                      Eggs, Scrambled
4 pieces                                      Crab Sticks, chopped
salt and pepper to taste

Procedure

Soaked the sotanghon in water for 20 minutes.

Blanche the bokchoy in hot water for 30 seconds.

Season cream dory with salt.  Lay some sotanghon about 8 inches long on a flat surface.  Lay the fish fillet, shrimp, crab stick and bokchoy and wrap the sotanghon around the seafoods.

Arrange in a baking dish and season with some salt.  Not too much salt, okay.

Prepare the soup.  Combine the water, ginger, garlic and bouillon cubes in a pot.  Boil and simmer for 10 minutes.  whisk together the water and cornstarch and add to the mixture while stirring.  Wait for the soup to lightly thicken.  Whisk vigorously while adding the eggs.  Simmer for 5 minutes.  Add chopped crab sticks and simmer for another 5 minutes.  Season with salt and pepper.

Ladle some egg drop soup onto the baking dish.  Fill half of the baking dish.  Steam for 20 minutes and serve.  You can also serve the remaining egg drop soup as appetizer.