* Exported from MasterCook *
SHRIMP BOATS (HA YEUNG DOW FU)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dim Sum
Yee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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)
-----SAUCE MIXTURE-----
1 1/2 ts Cornstarch
1 t Sherry
2 ts Light soy sauce
1/2 c Chicken broth
1/2 ts Sesame oil
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
shrimp 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 for MM by Karen Adler FNGP13B.
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