Steamed Tofu With Shrimp Mousse
|For shrimp mousse|
|Medium raw shrimp||1⁄4 Pound, shelled and deveined|
|Water chestnuts||2 , coarsely chopped|
|Chicken broth/Water||1 Tablespoon|
|Dry sherry/Chinese rice wine||1 1⁄2 Teaspoon|
|Soft tofu||1 Pound, drained (1 Package)|
|Minced smithfield ham||1 Tablespoon|
|Green onion with tops||1 , chopped|
|Chopped cilantro||2 Teaspoon (Chinese Parsley)|
|Soy sauce||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|White pepper||1 Pinch|
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.