Hsia jen ching tan (shrimp with steamed egg)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1½ | cup | Soup stock (cold) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Wine |
| ¼ | teaspoon | MSG (optional) |
| 1 | teaspoon | Soysauce (light) |
| 10 | Shrimp, shelled | |
| 6 | Chinese parsley pieces | |
Directions
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)