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 Remove the heads from the prawns
and shell, but do not remove the
tails. Devein and rinse. Score
prawns along vein line, but do
not cut through. Flaten prawns
from the opening s. Make cross
scores lightly on the prawns.
Mix the prawns with 1/2 tsp. of
the salt, 1tsp of the rice wine,
ginger, and the MSG(optional),
and let marinate for 10 minutes.
- Mince the chicken into a pulp
and add the egg whites, 1/8 tsp.
of salt, and 2 tsp. oil. Stir
vigorously in one direction for
1 minute, or until the mixture
stiffens.
- Dust the tops of the prawns
with flour and spread wit the
chicken mixture, molding it in
the shape of a goldfish body.
Place 2 cherry halves on each
as eyes and a small piece of silver
ear on the back of each as a fin.
Place " goldfish" on a heat-proof
dish and steam for10 minutes.
Set aside.
- Bring the stock to a boil. Add
the remaining 1/4 tsp. MSG (optional),
1/2 tsp. of salt, and 1/2 tsp.
of the rice wine. Skim off any
foam and add the cornstarch mixture.
Cook, stirring, until thickened.
Pour the sauce over the goldfish,
sprinkle with the melted chicken
fat, and serve.
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