Recipe - Black Bean Shrimp Boats

FOR THE FILLING
Three fourths pound Fresh green shrimp

A] INGREDIENTS
One half cn Water chestnuts; finely
minced
1 tablespoon Tapioca starch
1 tablespoon Oyster sauce
1 teaspoon Chinese light soy
1 tablespoon Chinese cooking wine
1 Egg white
2 Green onions; thinly cut or sliced up
1 tablespoon Black bean garlic sauce
One fourth teaspoon Sugar
1/8 teaspoon White pepper
Green; red or any color
peppers, boat shaped wedges
Sesame seeds
Hungarian paprika
Peanut oil for pan frying
One fourth cup Chicken broth
Sesame chili oil for
accompaniment

Makes a charming appetizer and is remarkably easy to make. The preparation
can be done ahead of time and cooked just before serving.

PREPARATION: Shell and devein (if necessary) the shrimp. Mince well to form
a fine paste using a cleaver or food processor. The traditional method is
to use two cleavers, one in each hand, and rhythmically chop the shrimp
into a paste. You can use a food processor but process for a very short
time or your shrimp will turn to glue.

Add the [A] Ingredients and mix well. You can make your own Black bean
paste if you don't want to use the prepared product, by taking some
fermented black beans (dow see), rinsing them and mashing them with the
side of your cleaver with some fresh garlic.

Cut the green peppers to form wedge shaped 'boats' Using a knife or spoon,
spread each pepper with about 1 Tbs. filling, sprinkle with sesame seeds
and paprika.

COOKING: Heat a wok or frying pan to medium. Add about 2 tbs. of oil. place
the peppers in the pan and cook for about two minutes. Turn the heat down
if necessary to cook the peppers gently.

Add the chicken broth, cover and steam for 23 minutes over low heat. Serve
at once accompanied by the sesame chili oil.

Recipe by: Spice Merchant

Posted to MCRecipe Digest by "Chateau Stripmine" chateaustripmin@mcn.net
on Mar 6, 1998