I love stuffing meat/seafood into vegetables 🙂 In fact, this is fairly common thing to do in Asian cooking. We stuff meat into tofu, peppers, bitter melons, aubergines, etc. If you are familiar with “Yong Tau Fu“, that’s one of the dishes that pretty much has varieties of stuffing I just mentioned. This shrimp tulips are fairly easy to make and quite an eye pleasers. The shrimp mousse is so light and airy and works just well with the lightly crunchy steamed bok choy.
Recipe is adapted from Martin Yan’s China cookbook.
- 8 baby bok choy choose the ones that have the best shapes and not too large
- 1/2 cup chicken broth/ water
- 1/2 tsp oyster sauce
- 1/4 tsp chili garlic sauce
- 1 tsp corn starch + 2 tsp water
- Fish roe optional
- Place the onions, garlic, and ginger in a food processor and process until finely chopped Add in the shrimp, egg white, and the rest of the ingredients for shrimp mousse and pulse again until they form a paste. Cover and place in the refrigerator while preparing the sauce and bok choy
- Prepare the sauce by adding all ingredients for the sauce in a small sauce pan and bring to a boil. Add in the corn starch slurry and cook until the sauce is thickened
- Cut the bok choy as seen in the video below. Rinse water through it to get rid of all visible dirt. Pat them dry. Use a paring knife to cut a V into each leaf (each tulip should have about 3 petals). You can use a small melon baller to scoop out the core or use a knife like me to clear the core. Fill each of this with shrimp mousse, pile them up a bit higher and use a wet finger to smooth the mousse
- Prepare your steamer and steam for about 6 minutes or until the shrimp is cooked through. It should turn into light pink. Remove from the steamer and top with some fish roe
- Serve with the sauce on the side
If you don’t fancy doing the whole tulip thing, you can even put the shrimp mousse in individual serving size ramekin/small heat-proof cups and steam them 😉