Braised Shrimps with Yaki Aburaage
Ingredients:
shrimps 4-6
canned young bamboo shoots 20g
asparaguses 4-6
yaki aburaage（fried tofu sheet） 4-6
chive 4-6
chicken powder 1/2 tsp
water 1 cup
Seasoning:
chicken broth 1/4 cup
white sugar 1/4 tsp
salt 1/4 tsp
corn flour 1 tbsp
Directions:
1.Remove the intestines from the shrimps. Wash, steam over high heat for 5 to 8 minutes until done. Unshell the shrimps
2.Wash the asparaguses. Rinse the fried tofu sheet with hot water. Soak the chive in hot water until soft.
3.Bring the ingredients for braising to a boil. Add the asparaguses, bamboo shoots and fried tofu sheet. Cook for a while. Remove from heat. Rinse in cold water. Squeeze away excess water. Set aside.
4.Wrap one piece of asparagus, bamboo shoot and shrimp with one fried tofu sheet. Tie up with the blanched chive. Steam over high heat for 5 minutes until done. Drain away excess water. Combine the thickenings. Stir well. Cook until the sauce begins to thicken. Rinse onto the food. Serve.
