Black Bean Shrimp Boats
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Chinese | Import, New, Text | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Fresh green shrimp |
| 1/2 | Water chestnuts, finely | |
| minced | ||
| 1 | T | Tapioca starch |
| 1 | T | Oyster sauce |
| 1 | t | Chinese light soy |
| 1 | T | Chinese cooking wine |
| 1 | Egg white | |
| 2 | Green onions, thinly sliced | |
| 1 | T | Black bean garlic sauce |
| 1/4 | t | Sugar |
| 1/8 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 180
Total Fat: 20.1g
Cholesterol: 58.8mg
Sodium: 1785.1mg
Potassium: 525.2mg
Carbohydrates: 12.8g
Fiber: 2.3g
Sugar: 3g
Protein: 20.5g