Poached shrimp w/egg sauce

Yield: 6 Servings

Measure Ingredient
1 pounds Shrimp
½ \N Head lettuce
4 cups Water
1 teaspoon Salt
1 tablespoon Sherry
3 \N Egg yolks
¼ cup White vinegar
1 teaspoon Dry mustard
1 pinch Salt
¼ cup Oil

1. Shell and devein shrimp. Shred lettuce.

2. Bring water to a boil. Add salt, sherry and shrimp; then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm.

3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt.

4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove fmm heat. (Do not let them set.) 5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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