---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Ceideburg 2
       Yield: 1 servings
       5    (7 1/2-ounce) cans Mexican
       8 oz Shrimp
       4 oz Fat pork
       4 oz Water chestnuts, minced
         pn Chives
            Ginger water, to taste (see
            Salt and MSG
       1 oz Maize (corn) flour
       4 oz Chive and ginger oil
            -(see note)
       2 oz Flour
       3    Eggs, beaten
     5/8 oz Shaoxing wine
       6 oz Chicken stock
   The following four recipes are from a Chron article
   called “Foreign Intrigue” by Alice Cuneo that featured
   recipes from various consulates in the City.  This
   first one is from the Consulate of the People’s
   Republic of China.  It’s a sophisticated (but
   uncomplicated) banquet dish featuring abalone, shrimp
   and porkfat.
   Abalone stuffed with minced shrimp, from Shen Xuliang
   of the Chinese consulate.
   Trim the abalone, removing rough parts, and cut into
   flat rounds. Chop shrimp and fat pork to a paste
   consistency; stir in the water chestnuts, chives and
   ginger water.  Season with salt and MSG.
   Create the abalone “sandwiches” by spreading an
   abalone round with shrimp paste, then topping with
   another round.  Dredge “sandwiches” in maize flour and
   set aside.
   Heat chive and ginger oil in a wok over medium heat,
   swirling the oil to coat all sides of the wok.
   Dip the abalone “sandwiches” in the flour, then in
   eggs.  Fry in the hot oil until abalone is tender and
   golden.  Add Shaoxing wine, chicken stock, salt and
   MSG.  Bring to a simmer, adjust the seasonings and
   simmer for 3 to 4 minutes.  Serve immediately.
   NOTE:  Chive and ginger oil is oil in which chives and
   ginger have been cooked.  To make at home, heat 4
   ounces oil in a wok set over medium heat. Toss in 1 or
   2 tablespoons fresh snipped chives and 3 slices fresh
   ginger. Stir-fry until fragrant, then proceed with
   recipe.  (Remove ginger slices before serving.)
   Ginger water is available in Chinese markets.
   From the San Francisco Chronicle, 6/15/88.