Это предварительный просмотр рецепта "Steamed Tofu With Shrimp Mousse Ii".

Рецепт Steamed Tofu With Shrimp Mousse Ii
by Global Cookbook

Steamed Tofu With Shrimp Mousse Ii
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 pkt soft tofu - (abt 16 ounce) liquid removed
  • 1 Tbsp. chopped Smithfield ham
  • 1 x green onion, including top minced
  • 2 tsp minced cilantro (Chinese parsley)
  • 1 Tbsp. soy sauce
  • 1/2 tsp sesame oil
  • 1 pch freshly-grnd white pepper
  • 1/4 lb medium raw shrimp shelled, deveined
  • 2 x water chestnuts coarsely minced
  • 1/2 tsp minced cilantro (Chinese parsley)
  • 1 x egg white
  • 1 Tbsp. chicken broth or possibly water
  • 1 1/2 tsp dry sherry or possibly Chinese rice wine
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp salt

Инструкции

  1. Coarsely chop the shrimp in a food processor. Add in the remaining mousse ingredients and process till the shrimp are finely minced, 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 pcs.
  2. Lay the tofu pcs side by side in a 9-inch pie pan or possibly other heatproof dish. Spread shrimp mousse in an even layer over each piece. Sprinkle with ham, green onion, and cilantro.
  3. Place a steaming rack in a wok, add in water to just below the level of the rack, and bring to a boil. Place the dish on the rack, cover, and steam till the shrimp mousse turns pink, about 6 min. Remove the dish from the wok; carefully pour off the cooking juices. Sprinkle the tofu with soy sauce, sesame oil, and pepper.
  4. This recipe yields 4 servings.
  5. 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 which will fit your steamer. The cooking time won't change.
  6. Comments: 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.