Yield: 4 Servings
|1½ cup||Soup stock (cold)|
|¼ teaspoon||MSG (optional)|
|1 teaspoon||Soysauce (light)|
|10 \N||Shrimp, shelled|
|6 \N||Chinese parsley pieces|
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)