©2006 Globalavida LLC
Ingredients:
4 Eggs
1-1/2 cups soup stock (cold)
1 teaspoon salt
1 teaspoon rice wine or dry sherry
1/4 teaspoon MSG (optional)
1 teaspoon soy sauce (light)
10 shelled shrimp – rinsed and dried
6 Chinese parsley pieces
Pour a few inches of water in a wok and set over a high heat. Place bamboo steamer over the water inside the wok.
Place eggs, soup stock, salt, rice wine, MSG, and soy sauce in a bowl and whisk until well combined. Pour mixture through a sieve and place it in a bowl that will fit inside the bamboo steamer.
Lay the shrimp and parsley pieces over the egg mixture in bowl. Place the bowl inside the bamboo steamer, cover, and let cook over boiling water for 2 minutes. Reduce the heat to low and continue to cook over simmering water until egg is firm (about 20 minutes).
Remove bowl from steamer. Serve steamed egg in the bowl in which it was steamed.