Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
2 packages silken tofu, cut in half, top lightly scooped out and reserved
1 pound small peeled and cleaned shrimp
2 eggs
1 tablespoon minced ginger
3 tablespoons butter
1 small zucchini, 1/8 inch dice
3 tablespoons naturally brewed soy sauce, for drizzling
1 tablespoon sesame oil, for drizzling
Kosher salt and freshly ground black pepper to taste
Banana or Napa cabbage leaves
Directions
Line bamboo steamers with banana leaves and set over a wok filled with boiling water. Place tofu in a small dish that will fit steamer. In a food processor fitted with blade, puree the shrimp and eggs. Add ginger and butter and pulse until butter is in small pieces. Season and check flavor by sautéing or microwaving a small portion. Fold zucchini into shrimp mixture. Spoon or use a pastry bag to pipe the puree into scooped tofu. Steam for 8 minutes until cooked through. To serve, drizzle with naturally brewed soy sauce and sesame oil.
Cooking Tips
Shrimp Basics
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