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