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?

Read 7403755 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Shrimp with Pigeon Eggs


Shrimp with Pigeon Eggs
8 yolks from salted pigeon eggs
1/8 teaspoon ground white pepper 1 pound medium shrimp, tails left on, shells removed from the bodies of the shrimp
1/2 cup vegetable oil
1 Tablespoon Chinese rice wine
1. Steam the duck egg yolks for eight minutes, or five minutes if from pigeon eggs; then mash them.
2 Cut open the backs of the shrimp and wipe them dry, then mix with the ground pepper.
3. Heat vegetable oil, deep fry the shrimp until they turn pink, then remove them and set on a serving platter.
4. Remove all but one tablespoon of the oil, and reduce heat to low and stir-fry the egg yolks for half a minute, add the rice wine and the shrimp and stir-fry until the yolks coat the shrimp thoroughly, and look completely dry, about one minute. Return to the platter, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720