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Poached Shrimp With Egg Sauce

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Ingredients
  Shrimp 1 Pound
  Salt 1 Pinch
  Head of lettuce 1⁄2
  Water 4 Cup (64 tbs)
  Sherry 1 Tablespoon
  Egg yolks 3
  White vinegar 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
Directions

1 Shell and devein shrimp. Shred lettuce.
2. Bring water to a boil. Add salt, sherry and shrimp; then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm.
3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt.
4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove from heat. (Do not let them set.)
5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once.

Recipe Summary

Cuisine: 
Chinese
Method: 
Poached
Ingredient: 
Shrimp

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