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Steamed Tofu With Shrimp Mousse II

I've taken a shortcut with this dish. Instead of painstakingly stuffing cubes with shrimp mousse, I completely cover each slice with mousse and steam the dish briefly. It's a snap to prepare, low in calories, packed with flavor, and it looks beautiful.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1   Soft tofu - (abt 16 oz) - drained
1 tablespoon 15mlMinced Smithfield ham
1   Green onion, including top - chopped
2 teaspoons 10mlChopped cilantro (Chinese parsley)
1 tablespoon 15mlSoy sauce
1/2 teaspoon 2.5mlSesame oil
1   Freshly-ground white pepper
  Shrimp Mousse
1/4 lb 113g / 4ozMedium raw shrimp - shelled, deveined
2   Water chestnuts - coarsely chopped
1/2 teaspoon 2.5mlChopped cilantro (Chinese parsley)
1   Egg white
1 tablespoon 15mlChicken broth or water
1 1/2 teaspoons 7.5mlDry sherry or Chinese rice wine
1 teaspoon 5mlSesame oil
1 teaspoon 5mlCornstarch
1/4 teaspoon 1.3mlSalt

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.

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


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