| 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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