Ease of Preparation: Easy
Preparation Time: 10-15 min
Servings: makes about 1 cup
Recipe By: Martin Yan
From: Martin Yan's China
Used with permission of Chronicle
Other Chinese
Other Seafood
Other Chinese
Other Seafood
Shrimp Mousse
Traditional recipes for shrimp mousse require pork fat to add moisture and tenderness to the mixture. For a lighter approach, I recommend using soft tofu. You can also add fish to the shrimp mixture, or make it an all-fish mousse if you fancy. I recommend a mild white-fleshed fish, such as halibut or cod. Seafood pastes are commonly stuffed into peppers, formed into balls to poach or deep-fry for soups and stir-fries, and even used as fillings for dumplings. They're delicious whichever way you want to cook them.
Ingredients
3 green onions, white parts only, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 teaspoons chopped ginger
10 ounces medium-sized raw shrimp, peeled and deveined
1 egg white
2 tablespoons soft tofu
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cloves garlic, peeled and coarsely chopped
2 teaspoons chopped ginger
10 ounces medium-sized raw shrimp, peeled and deveined
1 egg white
2 tablespoons soft tofu
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Directions
Put the green onions, garlic, and ginger in the bowl of a food processor and pulse until minced. Add the shrimp, egg white, tofu, soy sauce, sesame oil, cornstarch, salt, and white pepper. Pulse 5 times to finely chop all of the ingredients, then pulse in 5-second intervals until a very smooth paste forms.
The mousse can be stored in a covered container in the refrigerator for up to 2 days.
The mousse can be stored in a covered container in the refrigerator for up to 2 days.
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