---------- Recipe via Meal-Master (tm) v8.03
  
       Title: HSIA JEN CHING TAN (SHRIMP WITH STEAMED EGG)
  Categories: China, Seafood
       Yield: 4 Servings
  
       4    Eggs
   1 1/2 c  Soup stock (cold)
       1 ts Salt
       1 ts Wine
     1/4 ts MSG (optional)
       1 ts Soysauce (light)
      10    Shrimp, shelled
       6    Chinese parsley pieces
  
    Procedure:
   
    1) Lightly beat the eggs in a bowl.  Add the soup
   stock, salt, wine, MSG, and soysauce.  Mix well.  Pour
   the mixture through a sieve.
   
    2) Clean the shrimp with a little salt and rinse with
   water. Then drain and pat dry.
   
    3) Pour the beaten eggs in a bowl.  Arrange the
   shrimp and parsley over the eggs.  Then place into a
   boiling steamer.
   
    4) Steam it over high heat for 2 minutes.  Then
   reduce the heat to low and continue to steam for 20
   more minutes until firm and done. Serve in the bowl in
   which it was steamed.
   
    Postec by [Cookie Lady] from Pei Mei’s Chinese Cook
   Book Volume II by Fu. Pei Mei  Printed by Chiu-Yu
   Printing Co, Ltd (1974)
  
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