Bean Curd Cocoons

Ingredients:

1 lb (500 g) fresh bean curd (tofu)
2 eggs
1 tbsp salt, or to taste
9 oz (250 g) fresh shrimp
5 tsp sesame oil
1 tsp ginger, chopped
2 cups (500 ml) vegetable oil for deep-frying
5 fl oz (150 ml) clear stock
1/2 tsp rice wine
1 tsp cornstarch dissolved in 1 tsp water
1/2 tsp MSG (optional)

Directions:

Mash the bean curd and drain off any excess water. Place in a bowl
with
1 egg, 2 1/2 tsp of the salt and 1/4 tsp of the MSG. Mix well. Set
aside.

Shell the shrimps and mince them into a pulp. Mix with the sesame oil,
the other egg, the remaining 1/2 tsp of salt, 1/4 tsp of the MSG and
the ginger.

Spread bean curd on a clear surface. Mold it into small round pieces.
To make the cocoons, take shrimp, and encase it in enough of the bean-
curd mixture to make a cylinder about 1 1/2 inches long and 1/2 inch
thick (4 cm by 7 mm). Continue until all the shrimp and bean curd are
used.

Heat the oil in a wok to 420oF(220oC), or until a piece of scallion
green browns quickly when tossed into the oil and a haze rises
vigorously above the surface. Add the bean curd cocoons a few at a
time and deep-fry until brown. Remove and drain well.

Pour the clear stock in a saucepan with the rice wine and the
remaining
salt and 1/4 tsp MSG. Bring to a boil. Add the cornstarch mixture and
cook, stirring, until slightly thickened. Add the bean curd cocoons
and stir gently to blend before serving.