Shrimp boats (ha yeung dow fu)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 24 boats
¼ pounds Shrimp
6 smalls Water chestnuts
1 tablespoon Pork fat
½ small Egg; beaten
½ teaspoon Salt
1 tablespoon Sherry
1 Green onion stalk; mince fine
1 pack Bean curd (tofu)
1½ teaspoon Cornstarch
1 teaspoon Sherry
2 teaspoons Light soy sauce
½ cup Chicken broth
½ teaspoon Sesame oil

Directions

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 ½ inch x ½ 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@...>

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