Poached shrimp w/egg sauce

6 Servings

Ingredients

QuantityIngredient
1poundsShrimp
½Head lettuce
4cupsWater
1teaspoonSalt
1tablespoonSherry
3Egg yolks
¼cupWhite vinegar
1teaspoonDry mustard
1pinchSalt
¼cupOil

Directions

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, .