Meat Purses

What do you keep in your purse? I like to keep mine with meat and shrimp. You steam them first, then deep-fry for crispy texture, then braise them in a flavorful stock. They can be steamed and kept frozen. They are the best appetizers served without the braising.

Ingredients:

1 lb fried tofu/tofu pok
1 - 2 green onions (spring onions, scallions), minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork

1/2 lb peeled shrimp - chopped
1 teaspoon salt
1 teaspoon granulated sugar
2 1/2 teaspoons pale dry sherry
3 tablespoons light soy sauce, divided
1 teaspoon sesame oil
Black or white pepper, to taste, optional
2 - 3 tablespoons cornstarch



Method:
Mince the ginger and green onion.

In a small bowl, beat the egg with a fork.

In a medium bowl, combine the ground pork and chopped shrimp, with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper if using, and the egg.

Using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).

Make a slit on the tofu and fill/stuff with the ground paste. Shape to look like a purse by using a toothpick to secure the opened end. Repeat filling the rest of the tofu.

Steam the tofu purses until cooked.

The purses are delicious eaten this way, but they can be lifted up a knotch by deep frying them and then braised in stock.

Serves