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Ingredients:
48 raw shelled shrimp
4C stock
1 cucumber
Mixture1(1t rice wine, 1/4t salt, 1/4 black pepper, 1/2 egg white, 2T
cornstarch)
Mixture2(4oz raw shelled shrimp chopped finely, 1/2oz pork fat chopped
finely, 2T chopped pre-cooked carrot, 2T chopped water chesnuts,
1T chopped green onion)
Mixture3(1t salt, 1/4t black pepper, 1t rice wine)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Wash and drain shrimp; slit each shrimp's mid-section in half,
leaving
halves connected at tail and head, mix shrimp with 1/2 of Mixture1 and
soak for 20 minutes.
2)Mix balance of Mixture1 with Mixture2 in a bowl and thoroughly
combine
ingredients, filling.
3)Open "flaps" of each shrimp and stuff a portion of filling in middle,
smooth edges with a spoon and place each stuffed shrimp on a
lightly-oiled
heatproof plate. Place in steamer and steam 5 miinutes over medium
heat.
4)Remove skin of cucumber and cut into bite-sized pieces. Cook with 4C of
stock for 5 minutes till tender, add stuffed shrimp and Mixture3,
stir well and pour into serving bowl; serve.
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