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Ingredients
- 1/4 lb Shrimp
- 6 sm Water chestnuts
- 1 Tbsp. Pork fat
- 1/2 sm Egg, beaten
- 1/2 tsp Salt
- 1 Tbsp. Sherry
- 1 x Green onion stalk, mince fine
- 1 pkt Bean curd (tofu)
- 1Â 1/2 tsp Cornstarch
- 1 tsp Sherry
- 2 tsp Light soy sauce
- 1/2 c. Chicken broth
- 1/2 tsp Sesame oil
Directions
- PREPARATION: Shell, devein and clean shrimp. Finely mince. Mince fresh pork fat with water chestnuts till fine. Add in shrimp and mince together for 1 minute. Add in remainder of ingredients except tofu. Mix sauce.
- Drain all liquid from tofu and let stand covered in bowl at least 4 hrs or possibly over night. Cut tofu into 24 1 inch x 1/2 inch x 1/2 inch cubes. Spread about 1 teaspoon mix 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 min.
- Meanwhile, bring sauce mix to a boil, stirring constantly till sauce thickens. Keep hot. When shrimp is done, spoon sauce over s hrimp boat, garnish with additional minced 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 317g | |
| Calories 328 | |
| Calories from Fat 149 | 45% |
| Total Fat 16.53g | 21% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.12g | |
| Cholesterol 254mg | 85% |
| Sodium 2146mg | 89% |
| Potassium 427mg | 12% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.17g | 1% |
| Protein 28.16g | 45% |
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