Black Bean Shrimp Boats
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Black Bean Shrimp Boats
  Shrimp    Beans  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35667. Report a problem with this recipe.
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      Title: Black bean shrimp boats
 Categories: New, Text, Import
      Yield: 1 Servings
 
MMMMM----------------------FOR THE FILLING---------------------------
    3/4 lb Fresh green shrimp

MMMMM-----------------------A] INGREDIENTS----------------------------
    1/2 cn Water chestnuts; finely
           -minced
      1 tb Tapioca starch
      1 tb Oyster sauce
      1 ts Chinese light soy
      1 tb Chinese cooking wine
      1    Egg white
      2    Green onions; thinly sliced
      1 tb Black bean garlic sauce
    1/4 ts Sugar
    1/8 ts White pepper
           Green; red or any color
           -peppers, boat shaped wedges
           Sesame seeds
           Hungarian paprika
           Peanut oil for pan frying
    1/4 c  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 2-3 minutes over low heat.
  Serve at once accompanied by the sesame chili oil.
  
  Recipe 




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Recipe ID 35667 (Apr 03, 2005)

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