hsia jen ching tan (shrimp with steamed egg)

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.

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

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

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)