Shrimp And Bean Sprout Souffle Recipe
This Shrimp And Bean Sprout Soufflé is one of my all time favorite shrimp dishes. This Shrimp And Bean Sprout Soufflé is really superb. You got to get a taste of it!
Ingredients
1/4 to 1/2 pound shrimp
1 small onion
1/4 pound bean sprouts
6 egg whites
1 teaspoon cornstarch
2 tablespoons sherry
4 tablespoons oil
1/2 teaspoon salt
1/2 cup stock
1 teaspoon cornstarch
2 tablespoons water
Dash of pepper
Directions
1. Shell, devein and cut each shrimp in 2 or 3 pieces. Mince onion.
2. Parboil bean sprouts 2 minutes in boiling salted water. Then drain and keep warm.
3. Beat egg whites until frothy and stiff, but not dry. Blend cornstarch and sherry to a paste; then fold in.
4. Heat oil. Add salt, then minced onion; stir-fry until translucent. Add shrimp and stir-fry until pink (about 2 minutes).
5. Slowly pour in egg mixture and stir only once. Then reduce heat to low and cook until egg barely sets.
6. Meanwhile heat stock in another pan. Blend remaining cornstarch and water to a paste; then stir in to thicken.
7. Gently transfer souffle to a serving dish and surround with parboiled bean sprouts. Pour thickened stock over. Sprinkle with pepper and serve at once.
2. Parboil bean sprouts 2 minutes in boiling salted water. Then drain and keep warm.
3. Beat egg whites until frothy and stiff, but not dry. Blend cornstarch and sherry to a paste; then fold in.
4. Heat oil. Add salt, then minced onion; stir-fry until translucent. Add shrimp and stir-fry until pink (about 2 minutes).
5. Slowly pour in egg mixture and stir only once. Then reduce heat to low and cook until egg barely sets.
6. Meanwhile heat stock in another pan. Blend remaining cornstarch and water to a paste; then stir in to thicken.
7. Gently transfer souffle to a serving dish and surround with parboiled bean sprouts. Pour thickened stock over. Sprinkle with pepper and serve at once.
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