| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
|
-(up to) |
| 1/2 |
lb |
Shrimp |
| 1 |
sm |
Onion |
| 1/4 |
lb |
Bean sprouts |
| 6 |
|
Egg whites |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Sherry |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Shell, devein and cut each shrimp in 2 or 3 Pieces. Mince onion.
2. Parboil bean sprouts 2 minutes in boiling salted water. Then drain and
keep warm.
3. Beat egg whites until frothy and stiff, but not dry. Blend cornstarch
and sherry to a paste; then fold in.
4. Heat oil. Add salt, then minced onion; stir-fry until translucent. Add
shrimp and stir-fry until pink (about 2 minutes).
5. Slowly pour in egg mixture and stir only once. Then reduce heat to low
and cook until egg barely sets.
6. Meanwhile heat stock in another pan. Blend remaining cornstarch and
water to a paste; then stir in to thicken.
7. Gently transfer souffle to a serving dish and surround with parboiled
bean sprouts. Pour thickened stock over. Sprinkle with pepper 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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