*  Exported from  MasterCook  *

                      SHRIMP BOATS (HA YEUNG DOW FU)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Dim Sum
                Yee

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Karen Adler FNGP13B.
                        -Yield: 24 boats
     1/4   lb           Shrimp
   6       sm           Water chestnuts
   1       tb           Pork fat
     1/2   sm           Egg -- beaten
     1/2   ts           Salt
   1       tb           Sherry
   1                    Green onion stalk -- mince fine
   1       pk           Bean curd (tofu)
                        -----SAUCE MIXTURE-----
   1 1/2   ts           Cornstarch
   1       t            Sherry
   2       ts           Light soy sauce
     1/2   c            Chicken broth
     1/2   ts           Sesame oil

  PREPARATION: Shell, devein and clean shrimp. Finely
  mince. Mince fresh pork fat with water chestnuts until
  fine. Add shrimp and mince together for 1 minute. Add
  remainder of ingredients except tofu. Mix sauce. Drain
  all liquid from tofu and let stand covered in bowl at
  least 4 hours or over night. Cut tofu into 24 1 inch x
  1/2 inch x 1/2 inch cubes. Spread about 1 tsp. mixture
  on each tofu. Arrange attractively on a 10 inch heat
  proof platter. COOKING: Put plate on steamer rack.
  Cover. Bring water to a boil and turn down to simmer.
  Steam for 10 minutes. Meanwhile, bring sauce mixture
  to a boil, stirring constantly until sauce thickens.
  Keep warm. When shrimp is done, spoon sauce over
  shrimp boat, garnish with additional chopped green
  onions and serve. COMMENTS: The appearance of this
  dish is quite elegant and dramatic. This is equally
  good as a dinner side dish.Source: "Dim Sum" by Rhoda
  Fong Yee. Formatted for MM by Karen Adler FNGP13B.
 


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