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Steamed Tofu With Shrimp Mousse

Magical.Palate's picture
For shrimp mousse
  Medium raw shrimp 1⁄4 Pound, shelled and deveined
  Water chestnuts 2 , coarsely chopped
  Egg white 1
  Chicken broth/Water 1 Tablespoon
  Dry sherry/Chinese rice wine 1 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Side Dish

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Steamed Tofu With Shrimp Mousse Recipe