Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | **** NO E ***** Karen Adler FNGP13B. Yield: 24 boats |
¼ pounds | Shrimp |
6 smalls | Water chestnuts |
1 tablespoon | Pork fat |
½ small | Egg; beaten |
½ teaspoon | Salt |
1 tablespoon | Sherry |
1 \N | Green onion stalk; mince fine |
1 pack | Bean curd (tofu) |
1½ teaspoon | Cornstarch |
1 teaspoon | Sherry |
2 teaspoons | Light soy sauce |
½ cup | Chicken broth |
½ teaspoon | Sesame oil |
SAUCE MIXTURE
PREPARATION: Shell, devein and clean shrimp. Finely mince. Mince fresh pork fat with water chestnuts until fine. Add shrimp and mince together for 1 minute. Add remainder of ingredients except tofu. Mix sauce.
Drain all liquid from tofu and let stand covered in bowl at least 4 hours or over night. Cut tofu into 24 1 inch x ½ inch x ½ inch cubes. Spread about 1 tsp. mixture on each tofu. Arrange attractively on a 10 inch heat proof platter. COOKING: Put plate on steamer rack. Cover. Bring water to a boil and turn down to simmer. Steam for 10 minutes.
Meanwhile, bring sauce mixture to a boil, stirring constantly until sauce thickens. Keep warm. When shrimp is done, spoon sauce over s hrimp boat, garnish with additional chopped green onions and serve.
COMMENTS: The appearance of this dish is quite elegant and dramatic. This is equally good as a dinner side dish.Source: "Dim Sum" by Rhoda Fong Yee. Formatted f or MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>