Name: Black Bean Shrimp Boats
Ingredients: 3/4 lb Fresh green shrimp; 1/2 cn Water chestnuts; finely minced; 1 tb Tapioca starch; 1 tb Oyster sauce; 1 ts Chinese light soy; 1 tb Chinese cooking wine; 1 Egg white; 2 Green onions; thinly sliced; 1 tb Black bean garlic sauce; 1/4 ts Sugar; 1/8 ts White pepper; Green; red or any color peppers, boat shaped wedges; Sesame seeds; Hungarian paprika; Peanut oil for pan frying; 1/4 c Chicken broth; Sesame chili oil for accompaniment

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Meats	Chinese	New, Text, Import	1	Servings

INGREDIENTS

3/4	lb	Fresh green shrimp
1/2	cn	Water chestnuts; finely minced
1	tb	Tapioca starch
1	tb	Oyster sauce
1	ts	Chinese light soy
1	tb	Chinese cooking wine
1		Egg white
2		Green onions; thinly sliced
1	tb	Black bean garlic sauce
1/4	ts	Sugar
1/8	ts	White pepper
		Green; red or any color peppers, boat shaped wedges
		Sesame seeds
		Hungarian paprika
		Peanut oil for pan frying
1/4	c	Chicken broth
		Sesame chili oil for accompaniment

INSTRUCTIONS

FOR THE FILLING
A] INGREDIENTS
Makes a charming appetizer and is remarkably easy to make. The preparation
can be done ahead of time and cooked just before serving.
PREPARATION: Shell and devein (if necessary) the shrimp. Mince well to form
a fine paste using a cleaver or food processor. The traditional method is
to use two cleavers, one in each hand, and rhythmically chop the shrimp
into a paste. You can use a food processor but process for a very short
time or your shrimp will turn to glue.
Add the [A] Ingredients and mix well. You can make your own Black bean
paste if you don't want to use the prepared product, by taking some
fermented black beans (dow see), rinsing them and mashing them with the
side of your cleaver with some fresh garlic.
Cut the green peppers to form wedge shaped 'boats' Using a knife or spoon,
spread each pepper with about 1 Tbs. filling, sprinkle with sesame seeds
and paprika.
COOKING: Heat a wok or frying pan to medium. Add about 2 tbs. of oil. place
the peppers in the pan and cook for about two minutes. Turn the heat down
if necessary to cook the peppers gently.
Add the chicken broth, cover and steam for 2-3 minutes over low heat. Serve
at once accompanied by the sesame chili oil.
Recipe by: Spice Merchant
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Mar 6, 1998

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