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Serves/Makes: 12

Ingredients:

• 2 (6-ounce / 170-mL each) cans crab meat, with juice
• 2 pounds (1 kg) medium-size shrimps, boiled and shelled
• 6 dry Chinese mushrooms
• 1/4 cup (60 mL) peanut oil
• 1/2 pound (227 g) ground pork
• 1 tablespoon (15 mL) garlic, crushed or minced
• 2 tablespoons (30 mL) salted black beans
• 1 1/2 teaspoons (7.5 mL) black pepper
• 2 tablespoons (30 mL) soy sauce
• 1 tablespoon (15 mL) freshly grated ginger
• 3 cups (750 mL) chicken broth
• 1 cup (250 mL) green onions (approximately 7), finely chopped
• 1 tablespoon (15 mL) brown sugar
• 1/4 cup (60 mL) wine (Sake, a Japanese wine or Mirin, a sweet wine or Sherry)
• 5 ounces (142 g) bamboo shouts, cut into thin strips
• 4 tablespoons (60 mL) cornstarch
• 3 eggs, beaten
• 2 tablespoons (30 mL) sesame oil

How to cook:

• Rehydrate Chinese mushrooms in lukewarm water for approximately 20 minutes, remove stems and cut mushrooms into strips; reserved.
• In a large casserole, heat peanut oil; brown together ground pork, garlic, salted black beans, black pepper, soy sauce and grated ginger.
• As soon as pork is browned, pour in 2 1/2 cups (625 mL) of the chicken broth; simmer for 2 to 3 minutes.
• Mix in green onions, brown sugar and wine; simmer for 2 to 3 minutes.
• Mix in crab meat with juice, reserved mushrooms and bamboo shoots; simmer for 2 to 3 minutes.
• Bring to a boil; thicken with cornstarch, already mixed with remaining 1/2 cup (125 mL) chicken broth.
• Slowly add beaten eggs to boiling sauce, stirring constantly.
• Turn off heat.
• Stir in boiled shrimps and sesame oil.
• Mix, cover and slowly reheat shrimps.
• Serve the Shrimp Casserole within a few minutes.

Note:

The Shrimp Casserole is a great dish onto a buffet table.

This recipe for Shrimp Casserole serves/makes: 12

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Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered