| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 24 boats | ||
| 1/4 | lb | Shrimp |
| 6 | sm | Water chestnuts |
| 1 | tb | Pork fat |
| 1/2 | sm | Egg; beaten |
| 1/2 | ts | Salt |
| 1 | tb | Sherry |
| 1 | Green onion stalk; mince fine | |
| 1 | pk | Bean curd (tofu) |
| 1 1/2 | ts | Cornstarch |
| 1 | ts | Sherry |
| 2 | ts | Light soy sauce |
| 1/2 | c | Chicken broth |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
SAUCE MIXTURE PREPARATION: Shell, devein and clean shrimp. Finely mince. Mince fresh pork fat with water chestnuts until fine. Add shrimp and mince together for 1 minute. Add remainder of ingredients except tofu. Mix sauce. Drain all liquid from tofu and let stand covered in bowl at least 4 hours or over night. Cut tofu into 24 1 inch x 1/2 inch x 1/2 inch cubes. Spread about 1 tsp. mixture on each tofu. Arrange attractively on a 10 inch heat proof platter. COOKING: Put plate on steamer rack. Cover. Bring water to a boil and turn down to simmer. Steam for 10 minutes. Meanwhile, bring sauce mixture to a boil, stirring constantly until sauce thickens. Keep warm. When shrimp is done, spoon sauce over s hrimp boat, garnish with additional chopped green onions and serve. COMMENTS: The appearance of this dish is quite elegant and dramatic. This is equally good as a dinner side dish.Source: "Dim Sum" by Rhoda Fong Yee. Formatted f or MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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