| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1/2 |
|
Head lettuce |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 3 |
|
Egg yolks |
| 1/4 |
c |
White vinegar |
| 1 |
ts |
Dry mustard |
| 1 |
pn |
Salt |
| 1/4 |
c |
Oil |
INSTRUCTIONS
1. Shell and devein shrimp. Shred lettuce.
2. Bring water to a boil. Add salt, sherry and shrimp; then simmer,
uncovered, until shrimp turn bright pink (about 4 minutes). Drain,
discarding liquid. Cut shrimp in bite-size pieces and keep warm.
3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt.
4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs
begin to thicken. Then remove fmm heat. (Do not let them set.)
5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce
over and serve at once.
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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