Shredded Egg Balls
|Fresh shrimp||2 Ounce|
|Dried black mushrooms||2|
|Hot water||1 Cup (16 tbs)|
|Ground pork||4 Ounce|
|Sesame oil||1 Teaspoon|
|Dry sherry||1⁄2 Teaspoon (or rice wine)|
|Vegetable oil||3 Tablespoon|
|Boiling water||6 Cup (96 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Fresh spinach||1⁄3 Pound|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Mince with a cleaver.
Soak dried black mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Mince softened mushrooms with a cleaver.
Combine marinade ingredients in a small bowl.
Add chopped shrimp, chopped mushrooms and ground pork; mix well.
Divide pork mixture into 12 pieces and roll each piece into a ball; set aside.
Beat eggs well.
Brush an 8-inch skillet with 1 teaspoon oil.
Heat over medium heat 30 seconds to 1 minute.
Pour half the beaten eggs into oiled skillet.
Rotate skillet to spread eggs thinly over bottom.
When egg is almost set, turn carefully with a spatula and lightly cook other side.
Place on a cutting board and shred with cleaver.
Repeat with 1 teaspoon oil and remaining beaten eggs.
Roll pork balls in shredded egg to coat.
Place in a deep baking dish.
Cover baking dish.
Pour 4 cups boiling water into a wok or large pot.
Place baking dish in steamer or on a rack over boiling water.
Steam over high heat 12 minutes, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly.
Heat 1 tablespoon oil in a small saucepan.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Add to oil in saucepan.
Cook until sauce thickens slightly.
Remove cooked egg balls from baking dish and place on a small platter.
Pour seasoning sauce over egg balls.
Chop spinach into 2-inch lengths.
Heat 4 teaspoons oil in a large skillet over medium heat 30 seconds to 1 minute.
Add salt and spinach.
Stir-fry until spinach is limp.
Arrange spinach in a ring around egg balls.