Posted on: Wednesday, October 25, 2006
TASTE
Tsai melds Western flavor with family recipe
MING TSAI'S SHRIMP MOUSSE
1 1/2 pounds medium shrimp, peeled and deveined
3 eggs
1/2 pound butter, chilled, chopped into 1/8-inch dice
1 large jicama, cut into 1/8-inch dice
1 tablespoon truffle oil (optional)
Kosher salt and freshly ground white pepper, to taste
In a food processor, place the shrimp and eggs and blend until almost smooth. Add the butter, jicama and truffle oil and season with salt and pepper to taste. Pulse briefly until butter is incorporated but still visible in small pieces. Test a small piece for flavor by sauteing or microwaving it. Place in a container, cover and store in refrigerator for up to 2 days.
Use to stuff potstickers or siu mai.
Makes 4 cups, enough for 64 dumplings.
Per serving (2 dumplings): 140 calories, 7 g fat, 4 g saturated fat, 75 mg cholesterol, 180 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g sugar, 6 g protein
DIPPING SAUCE IDEAS
Soy sauce with fresh lime juice
Fish sauce, lime juice, cilantro and ginger
Soy sauce with rice vinegar and red chili sauce (i.e., sambal oelek or Sriracha)
Mint, sugar, soy and lemon
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