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 Mash the bean curd and drain
off any excess water. Place in
a bowl with 1 egg, 2 1/2 tsp of
the salt and 1/4 tsp of the MSG.
Mix well. Set aside.
- Shell the shrimps and mince
them into a pulp. Mix with the
sesame oil, the other egg, the
remaining 1/2 tsp of salt, 1/4
tsp of the MSG and the ginger.
- Spread bean curd on a clear
surface. Mold it into small round
pieces. To make the cocoons, take
shrimp, and encase it in enough
of the bean-curd mixture to make
a cylinder about 1 1/2 inches
long and 1/2 inch thick (4 cm
by 7 mm). Continue until all the
shrimp and bean curd are used.
- Heat the oil in a wok to 420oF(220oC),
or until a piece of scallion green
browns quickly when tossed into
the oil and a haze rises vigorously
above the surface. Add the bean
curd cocoons a few at a time and
deep-fry until brown. Remove and
drain well.
- Pour the clear stock in a saucepan
with the rice wine and the remaining
salt and 1/4 tsp MSG. Bring to
a boil. Add the cornstarch mixture
and cook, stirring, until slightly
thickened. Add the bean curd cocoons
and stir gently to blend before
serving.
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