| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 2 | Or | |
| 3 | Black mushrooms | |
| 2 | Dozen clam shells | |
| 1 | lb | Lump crabmeat |
| 1/4 | lb | Lean pork |
| 1 | tb | Smoked ham |
| 1 | sl | Fresh ginger root |
| 1/2 | Scallion stalk | |
| 1 | Egg | |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 3 | tb | Flour |
| Oil for deep-frying | ||
| 1 | Onion | |
| 2 | tb | Oil |
| 1/4 | c | Stock |
| 2 | tb | Sherry |
INSTRUCTIONS
1. Soak dried mushrooms. Wash clam shells. 2. Pick over crabmeat; then mince together with pork, ham, ginger root, scallion and soaked mushrooms. 3. Beat egg lightly; add to minced ingredients, along with sherry and salt. Mix well to blend. Stuff mixture into clam shells and dust lightly with flour to seal in. 4. Heat oil. Lower in clam shells, a few at a time, stuffing-side up; and deep-fry, basting with hot oil, until golden (about 3 minutes). Drain on paper toweling. 5. Shred onion. Heat remaining oil. Add onion and stir-fry to soften slightly (about 1 minute). Then add stock and heat quickly. 6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining sherry; simmer, covered, 10 minutes more, and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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