Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Brussel Sprouts Stuffed with Shrimp Paste

Vegetables and Vegetarian Foods

Brussel Sprouts Stuffed with Shrimp Paste
Ingredients:
6 large Brussel sprouts
3 Tablespoons crab eggs (roe)
1/3 pound shrimp, shells and veins removed, and chopped into a paste
1/4 teaspoon salt
1/4 teaspoon sugar
4 individual teaspoons cornstarch
dash ground white pepper
Preparation:
1. Slit cross in the sprouts and steam them for five to eight minutes. Remove them, remove the center part of each and use for another purpose; then let them cool. Spread a few leaves out to make the sprout look like a flower, and put one teaspoon of the cornstarch into the center of each one.
2. Scald the crab roe in very fine strainer for half minute, at most (we left this raw, but did bring it to room temperature).
3. Mix shrimp paste with salt, sugar, one teaspoon of the cornstarch and the ground white pepper, then stuff this into the hollowed out cornstarch dusted Brussel sprouts.
4. Put crab roe on top, and steam for eight minutes.
5. Pull a very few leaves out and put the sprouts on individual plates (see illustration). Mix remaining two teaspoons of cornstarch with half cup of water, bring to the boil, and pour over the filled sprouts, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720