Crispy Sea Urchin Pudding

[Korra] is a traditional Cantonese banquet dish. Traditionally, the main ingredients are chicken and egg white. Chef Xie put his own twist on the dish, instead of chicken, he uses sea urchins. Use premium quality Japanese Uni, egg, water chestnut flour, and chef’s secret soup base mix well, and place into the freezer to let it set. Cut into pieces, dip in flour, fry in hot oil, then it is ready to serve. It is crispy on the outside, and soft on the inside. It melts in your mouth.

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