Title: Hsia Jen Ching Tan (Shrimp with Steamed Egg)
Categories: China, Seafood
Yield: 4 Servings

4 Eggs
1 1/2 c Soup stock (cold)
1 ts Salt
1 ts Wine
1/4 ts MSG (optional)
1 ts Soysauce (light)
10 Shrimp, shelled
6 Chinese parsley pieces

Procedure:

1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG,
and soysauce. Mix well. Pour the mixture through a sieve.

2) Clean the shrimp with a little salt and rinse with water. Then drain
and pat dry.

3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over
the eggs. Then place into a boiling steamer.

4) Steam it over high heat for 2 minutes. Then reduce the heat to low and
continue to steam for 20 more minutes until firm and done. Serve in the
bowl in which it was steamed.

Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip