104
THE CHINESE COOK BOOK
STEADIED SHRIMP
燉
DON蝦
HAE
- 24 large shrimps
- 48 pieces bamboo shoots
- 1 tablespoonful Fun Wine
- 1 teaspoonful ginger root juice
(a) Remove the shells from the shrimps and cut into halves. Fry in a hot oiled pan.
(b) Mix together the Fun Wine and the ginger root juice. Add this liquid to the shrimps. Cook for 5 minutes. Drain off the liquid but do not throw it away.
(c) The 48 pieces of bamboo shoots should be the same size as the halves of the shrimp, 1/16 inch long. Place the shrimp and bamboo shoots in a bowl, arranging them—first a piece of shrimp and then a piece of bamboo shoot, and so on—having them parallel.
(d) Add ½ cup primary soup and steam for 2 hours.
(e) Turn now into another bowl by placing the two bowls mouth to mouth. Add gravy and serve.
