| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 5 | Prawns | |
| 1/2 | ts | Salt |
| 2 | oz | Ground beef |
| 1 | ts | Soy sauce |
| 1 | ts | Minced green onion |
| 1/2 | ts | Minced garlic |
| 1/4 | ts | Sugar |
| 1 | ts | Sesame seed powder |
| 1 | ts | Sesame oil |
| 1 | Egg | |
| 1/2 | Cucumber | |
| 3 | Dried "Sogi" mushrooms | |
| 1 | ts | Sesame oil |
| 1/2 | ts | Soy sauce |
| 1 | ts | Red pepper threads |
| 1/2 | ts | Salt |
INSTRUCTIONS
(1) Select fresh prawns, cut off heads and clean. Reserve heads. (2) With bamboo stick, remove intestines from outer curve of prawn. Cut off prawn leg with scissors. Make long slit through inner curve and sprinkle with salt. (3) Season ground beef with soy sauce, green onion, garlic, sugar, sesame seed powder and sesame oil and mix well. (4) Open space where slit was made in prawn and stuff seasoned beef filling into it. Place stuffed prawns in wet cheesecloth on preheated steamer and steam for about 15 minutes. Steam cut off heads also. (5) Separate egg yolk and white and beat. Pour beaten egg yolk into lightly greased frying pan making thin sheet. Do the same for egg white. Shred both egg yolk and white sheet finely into thin strips. Wash cucumber skin by rubbing with salt and shred finely into 1-1/2-inch-long pieces. Sprinkle with salt and mix with sesame oil. (6) Soak dried mushrooms (sogi) in warm water for 10 minutes and clean well. Shred finely and season with soy sauce and sesame oil. (7) Remove ahells from steamed prawns, leaving tailpart. Place prawns and heads on serving plate Decorate prawns with egg white, yolk, cucumber, mushroom and red pepper threads. by Hae Sung Hwang From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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