| 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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