Steamed Tofu With Shrimp Mousse II Recipe - Cooking Index
Steamed Tofu With Shrimp Mousse II Recipe - Cooking Index
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| 1 x | Soft tofu - (abt 16 oz) - drained | |
| 1 tablespoon | Minced Smithfield ham | |
| 1 | Green onion, including top - chopped | |
| 2 teaspoons | Chopped cilantro (Chinese parsley) | |
| 1 tablespoon | Soy sauce | |
| 1/2 teaspoon | Sesame oil | |
| 1 | Freshly-ground white pepper | |
| Shrimp Mousse | ||
| 1/4 lb | Medium raw shrimp - shelled, deveined | |
| 2 | Water chestnuts - coarsely chopped | |
| 1/2 teaspoon | Chopped cilantro (Chinese parsley) | |
| 1 | Egg white | |
| 1 tablespoon | Chicken broth or water | |
| 1 1/2 teaspoons | Dry sherry or Chinese rice wine | |
| 1 teaspoon | Sesame oil | |
| 1 teaspoon | Cornstarch | |
| 1/4 teaspoon | Salt |
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.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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