Serves 4
- 6 ounces spinach
- 2 large egg whites (1/4 cup)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 (1-pound) package soft tofu, drained
- Vegetable oil, for deep frying
- 3 cups chicken stock
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 pound medium raw shrimp, shelled, deveined, and chopped
- 2 tablespoons minced carrot
- 2 tablespoons cornstarch dissolved in 3 tablespoons water
1. Wash spinach and remove coarse stems. Place spinach, egg whites, salt, and pepper in food processor; puree until smooth.
2. Cut tofu into thirds horizontally then julienne into strips 1/4-inch thick. Carefully transfer to paper towels to drain thoroughly.
3. In a wok, heat oil for deep-frying to 375° F. Deep-fry spinach puree for 1 to 2 minutes; stirring continuously. Remove with a fine mesh strainer and place into an ice water bath; let cool for 2 to 3 minutes. Drain on a plate lined with paper towels and set aside..
4. In a medium saucepan, combine broth, soy sauce, and sesame oil; bring to a boil over medium-high heat. Add shrimp and carrot, cook for 1 to 2 minutes. Add cornstarch solution and stir until slightly thickened. Add spinach purée and mix well.
5. Ladle soup into a serving bowl; place tofu in the soup and to serve.
From Martin Yan's Asian Favorites © 2001 Yan Can Cook.
