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Ingredients:
2 dried scallops
4 shallots
2oz raw shelled shrimp
6oz chopped pork
2 eggs
Mixture1(1/4C shredded precooked Chinese ham, 1/4C shredded presoftened
Chinese black mushrooms, 1/2C shredded precooked bamboo shoot, 1/2C
shredded precooked carrot)
Mixture2(1t salt, 1/4t black pepper, 1/2t sesame oil, 1/2T cornstarch)
Mixture3(stock + liquid from steaming scallops = 6C, 1t salt, 1t rice
wine,
1/4t black pepper, 1/2t sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Add 1/4C water to scallops and steam 1/2hr; remove and shred (add
liquid
to Mixture3). Beat eggs lightly; heat a lightly oiled pan and add
beaten
eggs; rotate pan so that egg spreads evenly to coat pan and forms a
thin
pancake. Cook until lightly brown and flip over to other side; cook a
few
more seconds until golden and remove.
2)Mince shallots and saute in 2T oil until golden brown; remove and
drain.
Wash shrimp, drain and chopped finely, mix chopped shrimp with chopped
pork,
Mixture2 and minced, sauteed shallots, add 1/2 of Mixture1 and mix
together (filling).
3)Lightly oil a medium-sized soup bowl; line the bowl with the egg
sheet
and sprinkle the shredded scallops in the middle of sheet. Arrange the
other
half of Mixture1 on egg sheet in a decorative pattern; add filling on
top
and pack down lightly; smooth top of filling with a spoon and place in
steamer; steam 40 minutes over high heat; remove. Drain off liquid from
steaming (add to Mixture3) and invert into a soup bowl; make 8 light
diagonal cuts in egg sheet stopping 1 inch from edge of egg sheet. Heat
Mixture3 till boiling and pour into serving bowl; open egg "petals" and
serve.
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