CrÈme shrimp
8 pieces Thai Gold headless shrimp
1/4 cup peeled green soybeans
1/2 cup egg white
1 teaspoon minced ginger
1 cup homogenized milk
1/3 teaspoon salt
½ teaspoon chicken bouillon powder

¼ teaspoon salt
sesame oil & pepper each to taste
¾ teaspoon corn starch

3 tablespoon chicken stock
sesame oil & pepper each to taste
½ teaspoon corn starch

  1. Thai Gold shrimp de-shelled, deveined, washed and paper towel dried. Add marinade to mix well and let it sit or 5 minutes.
  2. Green soybeans defrosted, washed and drained. Blend egg white, milk, salt and chicken bouillon powder well and filter out foam on top.
  3. Pour mixture in deep dish and seal it with cling wrap. Steam in high heat for 13 minutes until it becomes a milk solid and keep it warm aside.
  4. Heat up 2 tablespoon cooking oil and sauté minced ginger.
  5. Add shrimp and sprinkle cooking wine to stir fry thoroughly.
  6. Add green soybeans and seasoning to cook until it boils and pour it over the steamed milk solid to serve.
Thai Gold.