Steamed Tofu With Shrimp Mousse Recipe
Ingredients
| Shrimp Mousse | ||
| 1/4 pound medium raw shrimp, shelled and deveined | ||
| 2 water chestnuts, coarsely chopped | ||
| Chinese cilantro | 1/2 Teaspoon, chopped | |
| Egg white | 1 | |
| Water or chicken broth | 1 Tablespoon | |
| 1 1/2 teaspoons dry sherry or Chinese rice wine | ||
| Sesame oil | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Tofu package | 1 , drained | |
| 1 tablespoon minced Smithfield ham | ||
| 1 green onion (including top), chopped | ||
| Chinese cilantro | 2 Teaspoon, chopped | |
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
Directions
1. 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.
2. 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.
3. 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 cookingjuices. Sprinkle the tofu with soy sauce, sesame oil, and pepper.
2. 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.
3. 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 cookingjuices. Sprinkle the tofu with soy sauce, sesame oil, and pepper.
Chef
