SHRIMP SOONG (Chinese minced shrimp salad, for six)


1 egg white

1-1/2 teaspoons cornstarch

1 pound medium shrimp, peeled

1 tablespoon white wine

¼ cup chicken stock

½ teaspoon rice vinegar

1 teaspoon sugar

½ teaspoon salt

black pepper, to taste

1 teaspoon dark sesame oil

1-1/2 tablespoons canola oil

3 stalks celery, finely chopped

½ medium red bell pepper, finely chopped

½ medium green bell pepper, finely chopped

1 clove garlic, finely chopped

2 tablespoons pine nuts, toasted

12 large iceberg lettuce leaves

hoisin sauce, for serving



1.In a medium bowl, whisk the white until frothy. Whisk in 1 teaspoon of the cornstarch. Stir in the shrimp, cover with plastic wrap and refrigerate.

2. In a small bowl, combine the remaining ½ teaspoon cornstarch, wine, stock, vinegar, sugar, salt, pepper and sesame oil. Chop the shrimp finely.

3. In a large wok or skillet over medium high heat, heat the canola oil. When it is very hot, add the celery and both bell peppers. Cook, stirring constantly, for 1 minute. Add the shrimp and cook, stirring, 2 minutes or until they are just pink. Add the garlic and cook 1 minute more. Stir in the wine mixture and simmer 1 minute.

4. Transfer the shrimp mixture to a serving plate and sprinkle with pine nuts. Layer the lettuce leaves on another plate. Instruct guests to spread a little hoisin sauce in a strip across a lettuce leaf, cover with a large spoonful of shrimp, and wrap up.


from the Boston Globe, October 12, 2005

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