Hsia Jen Ching Tan (Shrimp With Steamed Egg)
chinese, fish
4 eggs
1 1/2 cup soup stock (cold)
1 teaspoon salt
1 teaspoon wine
1/4 teaspoon msg (optional)
1 teaspoon soysauce (light)
10 shrimp, shelled
6 chinese parsley pieces
Procedure:
1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG, and soysauce. Mix well. Pour the mixture through a sieve.
2) Clean the shrimp with a little salt and rinse with water. Then drain and pat dry.
3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer.
4) Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done. Serve in the bowl in which it was steamed.
Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
Yield: 4 servings