TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
STEAMED EGG TOPPED WITH SHRIMP
স্টিমড এগ টপড উইথ শ্রিম্প
SERVES
2
PREPARATION
15Mins
STEAMING
14 Mins
2 chicken eggs, lightly beaten
2 teaspoons soya sauce
1 cup free-range chicken stock (page 349)
1 tablespoon carrots, minced
¼ teaspoon white pepper powder
2 shrimps (100 g each)
2 tablespoons chicken, minced
2 wooden sticks
2 teaspoons spring onions, cut into thin rounds
২ টি মুরগির ডিম, হালকাভাবে ফেটানো
২ চা চামচ সয়া সস
1 cuup free-range chicken stock (page 349))
১ টেবিল চামচ গাজর, কিমা করা
¼ চা চামচ white গোলমরিচ গুঁড়া
২ টি চিংড়ি (প্রতিটি ১০০ গ্রাম)
২ টেবিল চামচ মুরগির কিমামা
২ টি কাঁঠি
২ চা চামচ পেয়ায়জপাতা, পাতলা গোল কাঁটা
DETAILS :
BEAT the eggs with soya sauce, chicken stock, carrots, and pepper powder. Pour the mixture into 2 ramekins, and set aside.
WASH the shrimp, shelled and deveined. Remove the sand vein from the top and discard the head. Keep the tail intact.
OPEN the flesh of the shrimp until it lies flat. Insert 1 stick from the tail of the shrimp to keep the shape. Cover the top of the shrimp with 1 tablespoon of minced chicken. Repeat with the other one.
HEAT water in a steamer. When the water starts boiling, place the ramekins in the steamer. Cover and steam for 7 minutes on medium heat or until the egg mixture sets.
ADD the shrimp in individual ramekins, sprinkle with spring onions, cover, and steam for another 5 minutes. Remove and enjoy hot.
