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Shrimp and Egg White OvalsFish and Seafood
| Shrimp and Egg White Ovals |
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Ingredients:
10 shrimp, shells and veins discarded, then butterflied, lightly pounded flat into one piece
2 egg whites, beaten until soft peaks form
3 Tablespoons cornstarch, divided in half
1 Tablespoon vegetable oil
1 Tablespoon white vinegar
½ cup soup broth
2 Tablespoons shrimp or any red roe
Preparation:
1. Mix egg whites with half the cornstarch and put them
on the flattened shrimp flattening them with a wet knife.
2. Mix half the cornstarch with one tablespoon of cold
water.
3, Oil ten Chinese soup spoons and put them and one
topped shrimp on each soup spoon into a pot with the
vinegar and half a cup of water and the broth. Simmer
them for two minutes until the shrimp and egg white
mixture slides off the spoons, then turn them over for an
additional minute, them move them to a platter
4, Add cornstarch and water to the pot, boil one minute
until thick, and pour around the shrimp items, then
sprinkle the tomato slivers on them, and serve.
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