Steamed Tofu With Shrimp Mousse II

Recipe Ingredients

1		Soft tofu - (abt 16 oz) - drained
1 tablespoon	15ml	Minced Smithfield ham
1		Green onion, including top - chopped
2 teaspoons	10ml	Chopped cilantro (Chinese parsley)
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1		Freshly-ground white pepper
		Shrimp Mousse
1/4 lb	113g / 4oz	Medium raw shrimp - shelled, deveined
2		Water chestnuts - coarsely chopped
1/2 teaspoon	2.5ml	Chopped cilantro (Chinese parsley)
1		Egg white
1 tablespoon	15ml	Chicken broth or water
1 1/2 teaspoons	7.5ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Coarsely chop the shrimp in a food processor. Add the remaining mousse ingredients and process until the shrimp are finely chopped, but not so long as to make a smooth paste. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces.

Lay the tofu pieces side by side in a 9-inch pie pan or other heatproof dish. Spread shrimp mousse in an even layer over each piece. Sprinkle with ham, green onion, and cilantro.

Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Place the dish on the rack, cover, and steam until the shrimp mousse turns pink, about 6 minutes. Remove the dish from the wok; carefully pour off the cooking juices. Sprinkle the tofu with soy sauce, sesame oil, and pepper.

This recipe yields 4 servings.

Tips: Served Chinese style, this dish is placed in the center of the table and everyone helps himself. For individual servings, assemble the tofu and mouse in shallow ramekins that will fit your steamer. The cooking time will not change.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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