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Fried Stuffed Shrimp

Fish and Seafood

Fried Stuffed Shrimp
½ pound fresh shrimp, shells and veins discarded
10 bok cai outer leaves, their top ends slivered
1 Tablespoon cornstarch
½ pound shrimp, shells and veins discarded, shrimp minced
½ carrot minced
½ teaspoon coarse salt
½ teaspoon bouillon powder
½ teaspoon sesame oil
dash ground white pepper
½ egg white
1 Tablespoon vegetable oil
½ cup chicken stock

1. Simmer bok cai bottom half pieces for two minutes, then put them in cold water for two minutes more, and then drain them and set them aside.
2. Then, coat their insides with the cornstarch and set excess aside..
3. Stir minced shrimp, salt, bouillon powder, sesame oil, ground white pepper, the egg white until sticky, then stuff this into the bok cai stem parts mounding it in each green part.
4. Heat wok or fry pan, add the oil, and fry the stuffed vegetable pieces, stuffed side down, for two minutes, then turn them over and fry green sides down for another two minutes.
5. Add chicken stock and stir any cornstarch left over from dusting the green bottom parts until slightly thickened.
6. Put the stuffed bok cai shrimp part up on a pre-heated platter, pour any sauce over them, and serve.

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