Side Pannel
Shrimp Boats (Ha Yeung Dow Fu)
Shrimp Boats (Ha Yeung Dow Fu)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- **** NO E *****
- -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)
Directions
SAUCE MIXTURE
1 1/2 ts Cornstarch
1 ts 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 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.
1 1/2 ts Cornstarch
1 ts 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 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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
