Shrimp Boats (ha Yeung Dow Fu)
| 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 | Water chestnuts | |
| 1 | T | Pork fat |
| 1/2 | Egg, beaten | |
| 1/2 | t | Salt |
| 1 | T | Sherry |
| 1 | Green onion stalk, mince | |
| fine | ||
| 1 | Bean curd, tofu | |
| 1 1/2 | t | Cornstarch |
| 1 | t | Sherry |
| 2 | t | Light soy sauce |
| 1/2 | c | Chicken broth |
| 1/2 | t | Sesame oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 213.6mg
Sodium: 2491mg
Potassium: 275.5mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: 20.3g