Bean Curd Cocoons
Ingredients
1 lb (500 g) fresh bean
curd (tofu)
2 eggs
1 tbsp salt, or to taste
9 oz (250 g) fresh shrimp
5 tsp sesame oil
1 tsp ginger, chopped
2 cups (500 ml) vegetable oil for deep-frying
5 fl oz (150 ml) clear stock
1/2 tsp rice wine
1 tsp cornstarch dissolved in 1 tsp water
1/2 tsp MSG
Directions
- Mash the bean curd and drain off any
excess water. Place in a bowl with 1 egg,
2 1/2 tsp of the salt and 1/4 tsp of the
MSG. Mix well. Set aside.
- Shell the shrimps and mince them into
a pulp. Mix with the sesame oil, the other
egg, the remaining 1/2 tsp of salt, 1/4
tsp of the MSG and the ginger.
- Spread bean curd on a clear surface.
Mold it into small round pieces. To make
the cocoons, take shrimp, and encase it
in enough of the bean-curd mixture to
make a cylinder about 1 1/2 inches long
and 1/2 inch thick (4 cm by 7 mm). Continue
until all the shrimp and bean curd are
used.
- Heat the oil in a wok to 420oF(220oC),
or until a piece of scallion green browns
quickly when tossed into the oil and a
haze rises vigorously above the surface.
Add the bean curd cocoons a few at a time
and deep-fry until brown. Remove and drain
well.
- Pour the clear stock in a saucepan with
the rice wine and the remaining salt and
1/4 tsp MSG. Bring to a boil. Add the
cornstarch mixture and cook, stirring,
until slightly thickened. Add the bean
curd cocoons and stir gently to blend
before serving.
