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Fried Shrimp Stuffed with Shanghai Bok Choy
Fish and Seafood
|Fried Shrimp Stuffed with Shanghai Bok Choy|
1/2 pound shrimp, peeled, their veins removed and both discarded, then finely mince the shrimp
3 and 1 Tablespoons cornstarch, separated
1/2 teaspoon salt
1/2 teaspoon chicken bouillon powder
1/2 teaspoon sesame oil
1/3 teaspoon ground white pepper
1 whole and 1/2 egg white, separated
10 Shanghai bok choy
1/4 cup corn kernels
2 Tablespoons diced carrot
2 Tablespoons vegetable oil
1/2 cup chicken stock
1. Mix shrimp with the three tablespoons cornstarch, then rinse and dry them with paper towels.
2. Stir shrimp until sticky,, then mix in the corn kernels, carrot, bouillon powder, sesame oil, ground white pepper, and the remaining egg white.
3. Blanch the bok choy (now spelled bok cai) for two minutes, dry it, then cut each in half making a small depression for the stuffing at the root end. Coat the inside with the half tablespoon of cornstarch, and then stuff each one with a small mound of the stuffing.
2 Heat a wok or fry pan, add the vegetable oil, then put the stuffed vegetable stuffing side down, and fry over low heat for two minutes, add the stock, cover, and simmer for two more minutes.
4. Put the cooked stuffed bok choy on a platter, pour some of the sauce over it, and serve.