The Global Kitchen

Preparation and Cooking:


• To make the mousse, in a food processor combine the scallions, garlic and ginger and pulse until minced.
• Add the shrimp, egg white, soy sauce, sesame oil, cornstarch, salt and white pepper. Pulse 5 times to finely chop all the ingredients, then pulse in 5-second intervals until they form a smooth paste.
• Transfer the mousse to a bowl, cover and refrigerate at least 1 hour. The mousse can be stored in a covered container in the refrigerator for up to 2 days.
• While the mousse chills, prepare the "tulip" shells.
• Remove the first outer layer of leaves from each head of bok choy. To create the tulip, trim each head, 1 1/2 inches from the root end, cutting straight across the root end to create a flat base on which it can stand.
• Each tulip should have about 3 petals. To shape the petals, use a pairing knife to cut a "V" into each one, then use a small melon baller to scoop out the core of each tulip. Refrigerate until the mousse has chilled.
• When ready to assemble, fill a large skillet or wok with about 2 inches of water and set over medium-high heat. Place a bamboo or other steamer basket over the skillet or wok.
• While the water warms, lightly dust each "tulip" with cornstarch, shaking off any excess. Fill each with a rounded tablespoon of the shrimp mousse, using a wet finger to smooth the top of the mousse.
• Stand the filled bok choy in the steamer. Cover and steam until the shrimp mousse is just cooked through, about 6 minutes.
• Meanwhile, in a small saucepan over medium-high heat, combine the clam juice, oyster sauce and white pepper. Bring to a boil, then stir in the cornstarch mixture and cook, stirring constantly, unti it returns to a boil and thickens.
• Transfer the "tulips" to a serving plate. Garnish each with fish roe. Spoon the sauce around the plate and serve.

• (Recipe adapted from Martin Yan's "Martin Yan's China," Chronicle Books, 2008)

Bon appétit!