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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
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.
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
The mousse can be stored in a covered container in the refrigerator for up to 2 days.
