Title: HSIA JEN CHING TAN (SHRIMP WITH STEAMED EGG)
Categories: China, Seafood
Yield: 4 Servings
4 Eggs
1 1/2 c Soup stock (cold)
1 ts Salt
1 ts Wine
1/4 ts MSG (optional)
1 ts Soysauce (light)
10 Shrimp, shelled
6 Chinese parsley pieces
Procedure:
1) Lightly beat the eggs in a bowl. Add the soup
stock, salt, wine, MSG, and soysauce. Mix well. Pour
the mixture through a sieve.
2) Clean the shrimp with a little salt and rinse with
water. Then drain and pat dry.
3) Pour the beaten eggs in a bowl. Arrange the
shrimp and parsley over the eggs. Then place into a
boiling steamer.
4) Steam it over high heat for 2 minutes. Then
reduce the heat to low and continue to steam for 20
more minutes until firm and done. Serve in the bowl in
which it was steamed.
Postec by [Cookie Lady] from Pei Mei's Chinese Cook
Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
Printing Co, Ltd (1974)
