Steamed roast pig with shrimp paste
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Roast pig |
| 1 | slice | Fresh ginger root |
| 1½ | tablespoon | Shrimp paste |
| ½ | teaspoon | Sugar |
| 3 | drops | Sherry; more or less |
Directions
1. Cut roast pig in ¾-inch slices, then in 1-½ inch squares.
Arrange, skin side up, in a shallow heatproof dish.
2. Mince ginger root, then combine with shrimp paste and sugar. Dilute with a few dmps of sherry and mix well. Spread mixture over each piece of roast pig.
3. Steam on a rack 20 minutes (see HOW-TO SECTION). Serve hot.
NOTE: Roast pig, not to be confused with roast pork, is used here. (See GLOSSARY.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .