Hsia jen ching tan (shrimp with steamed egg)

Yield: 4 Servings

Measure Ingredient
4 \N Eggs
1½ cup Soup stock (cold)
1 teaspoon Salt
1 teaspoon Wine
¼ teaspoon MSG (optional)
1 teaspoon Soysauce (light)
10 \N Shrimp, shelled
6 \N Chinese parsley pieces

Procedure:

1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG, and soysauce. Mix well. Pour the mixture through a sieve.

2) Clean the shrimp with a little salt and rinse with water. Then drain and pat dry.

3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer.

4) Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done.

Serve in the bowl in which it was steamed.

Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)

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