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Shrimp Mousse

Ease of Preparation: Easy

Preparation Time: 10-15 min

Servings: makes about 1 cup

Recipe By: Martin Yan

From:  Martin Yan's China
Used with permission of Chronicle

Other Appetizers & Snacks
Other Chinese
Other Seafood

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Shrimp Mousse

Traditional recipes for shrimp mousse require pork fat to add moisture and tenderness to the mixture. For a lighter approach, I recommend using soft tofu. You can also add fish to the shrimp mixture, or make it an all-fish mousse if you fancy. I recommend a mild white-fleshed fish, such as halibut or cod. Seafood pastes are commonly stuffed into peppers, formed into balls to poach or deep-fry for soups and stir-fries, and even used as fillings for dumplings. They're delicious whichever way you want to cook them.

Ingredients
3  green onions, white parts only, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 teaspoons chopped ginger
10 ounces medium-sized raw shrimp, peeled and deveined
1  egg white
2 tablespoons soft tofu
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Directions
Put the green onions, garlic, and ginger in the bowl of a food processor and pulse until minced. Add the shrimp, egg white, tofu, soy sauce, sesame oil, cornstarch, salt, and white pepper. Pulse 5 times to finely chop all of the ingredients, then pulse in 5-second intervals until a very smooth paste forms.

The mousse can be stored in a covered container in the refrigerator for up to 2 days.

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