Prawn Goldfish

Ingredients:

6 prawn, in shells
1 silver ear (white fungus), soaked in Luke-warm water until soft
1 tsp. salt, or to taste
3 1/2 oz (100ml) chicken and duck or chicken stock
1 1/2 tsp. rice wine
2 tsp. cornstarch (corn flour) dissolved in 2 tsp. water
2 1/2 oz (75g) boneless chicken breast
1 tbsp melted chicken fat
1/2 egg whites
3/4 tsp. MSG (optional)
2 tsp. (10ml) vegetable oil
2 tbsp flour
6 red cherries, pitted and halved

Directions:

1. Remove the heads from the prawns and shell, but do not remove the tails. Devein and rinse. Score prawns along vein line, but do not cut through. Flaten prawns from the opening s. Make cross scores lightly on the prawns. Mix the prawns with 1/2 tsp. of the salt, 1tsp of the rice wine, ginger, and the MSG(optional), and let marinate for 10 minutes.

2. Mince the chicken into a pulp and add the egg whites, 1/8 tsp. of salt, and 2 tsp. oil. Stir vigorously in one direction for 1 minute, or until the mixture stiffens.

3. Dust the tops of the prawns with flour and spread wit the chicken mixture, molding it in the shape of a goldfish body. Place 2 cherry halves on each as eyes and a small piece of silver ear on the back of each as a fin. Place " goldfish" on a heat-proof dish and steam for10 minutes. Set aside.

4. Bring the stock to a boil. Add the remaining 1/4 tsp. MSG (optional), 1/2 tsp. of salt, and 1/2 tsp. of the rice wine. Skim off any foam and add the cornstarch mixture. Cook, stirring, until thickened. Pour the sauce over the goldfish, sprinkle with the melted chicken fat, and serve.