Prawn Goldfish
Ingredients
6 prawn, in shells
1 silver ear (white fungus), soaked in Luke-warm
water until soft
1 tsp. salt, or to taste
3 1/2 oz (100ml) chicken and duck or chicken
stock
1 1/2 tsp. rice wine
2 tsp. cornstarch (cornflour ) dissolved in
2 tsp. water
2 1/2 oz (75g) boneless chicken breast
1 tbsp melted chicken fat
1/2 egg whites
3/4 tsp. MSG (optional)
2 tsp. (10ml) vegetable oil
2 tbsp flour
6 red cherries, pitted and halved
Directions
- Remove the heads from the prawns and
shell, but do not remove the tails. Devein
and rinse. Score prawns along vein line,
but do not cut through. Flaten prawns
from the opening s. Make cross scores
lightly on the prawns. Mix the prawns
with 1/2 tsp. of the salt, 1tsp of the
rice wine, ginger, and the MSG(optional),
and let marinate for 10 minutes.
- Mince the chicken into a pulp and add
the egg whites, 1/8 tsp. of salt, and
2 tsp. oil. Stir vigorously in one direction
for 1 minute, or until the mixture stiffens.
- Dust the tops of the prawns with flour
and spread wit the chicken mixture, molding
it in the shape of a goldfish body. Place
2 cherry halves on each as eyes and a
small piece of silver ear on the back
of each as a fin. Place " goldfish"
on a heat-proof dish and steam for10 minutes.
Set aside.
- Bring the stock to a boil. Add the remaining
1/4 tsp. MSG (optional), 1/2 tsp. of salt,
and 1/2 tsp. of the rice wine. Skim off
any foam and add the cornstarch mixture.
Cook, stirring, until thickened. Pour
the sauce over the goldfish, sprinkle
with the melted chicken fat, and serve.
