Steamed Tofu With Shrimp Mousse Recipe - Cooking Index
Steamed Tofu With Shrimp Mousse Recipe - Cooking Index
| 1 | Soft tofu - (16 oz) - drained | |
| 2 tablespoons | 30ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1 | Green onion, including top - chopped | |
| Shrimp Mousse | ||
| 1/4 lb | 113g / 4oz | Raw medium shrimp - shelled, deveined |
| 1/2 teaspoon | 2.5ml | Chopped cilantro |
| 1 | Egg | |
| 1 1/2 teaspoons | 7.5ml | Rice wine |
| 1 teaspoon | 5ml | Sesame oil |
| 1 tablespoon | 15ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
Chop the shrimp in a food processor. Add the remaining mousse ingredients and process until the shrimp are finely diced. Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.
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 glass pie pan or other heat-proof dish. Evenly spread shrimp mousse over each piece.
Place a steaming rack in a wok or saucepan. 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 to 10 minutes.
Remove the dish from the wok and carefully pour off the cooking juices. Drizzle soy sauce and sesame oil over the tofu, sprinkle with green onions and serve.
This recipe yields 4 servings.
Source:
Soy & The Asian Kitchen at - http://128.242.211.97/delicious-online/d_backs/apr_00/asian_soy.cfm
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