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Stuffed Loofah with Oysters and ShrimpFish and Seafood
| Stuffed Loofah with Oysters and Shrimp |
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2 loofah (silk squash) peeking their exterior strands
1/2 pound small oysters
1/2 pound small shrimp, peeled, their veins removed, and both discarded
2 Tablespoons ground pork
1 egg white
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons cornstarch, divided
a few lettuce eaves
1/2 cup chicken stock
Preparation:
1. Peel the loofah and cut into one-inch circles removing some but not all the seeds with a teaspoon, and discard them.
2. Chop the oyster and the shrimp, and mix them with ground pork, egg white, and salt and pepper, and half the cornstarch. Dust the other half of the cornstarch on one side of each piece of loofah, then stuff a heaping tablespoon on cornstarch side and top with another slice, cornstarch side facing the stuffing.
3. Put these slices on heatproof deep plate and steam over boiling water for eight minutes.
4. Remove the stuffed slices ,ad put any liquid left in the bowl with the stock, and boil reducing this to about three tablespoons. Pour this over the stuffed slices, and serve.
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