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Ingredients:
1 lb (500 g) fresh bean curd (tofu)
2 eggs
1 tbsp salt, or to taste
9 oz (250 g) fresh shrimp
5 tsp sesame oil
1 tsp
ginger, chopped
2 cups (500 ml)
vegetable oil for deep-frying
5 fl oz (150 ml) clear stock
1/2 tsp
rice wine
1 tsp
cornstarch dissolved in 1 tsp water
1/2 tsp MSG
(optional)
Directions:
1. Mash the bean curd and drain off any excess
water. Place in a bowl with 1 egg, 2 1/2 tsp of the
salt and 1/4 tsp of the
MSG. Mix well. Set aside.
2. Shell the shrimps and mince them into a pulp. Mix
with the sesame oil, the other egg, the remaining
1/2 tsp of salt, 1/4 tsp of the
MSG and the
ginger.
3. Spread bean curd on a clear surface. Mold it into
small round pieces. To make the cocoons, take
shrimp, and encase it in enough of the bean-curd
mixture to make a cylinder about 1 1/2 inches long
and 1/2 inch thick (4 cm by 7 mm). Continue until
all the shrimp and bean curd are used.
4. Heat the oil in a wok to 420oF(220oC), or until a
piece of
scallion browns quickly when tossed
into the oil and a haze rises vigorously above the
surface. Add the bean curd cocoons a few at a time
and deep-fry until brown. Remove and drain well.
5. Pour the clear stock in a saucepan with the
rice wine and the remaining salt and 1/4 tsp
MSG. Bring
to a boil. Add the cornstarch mixture and cook,
stirring, until slightly thickened. Add the bean
curd cocoons and stir gently to blend before
serving.
More delicious Chinese recipes can be found in Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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