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Shrimp Tulips

Makes 4 servings

• 3 scallions, white parts only, coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 1 teaspoon chopped fresh ginger
• 10 ounces medium raw shrimp, peeled and deveined
• 1 egg white
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

TULIP SHELLS

• 12 baby bok choy
• 2 tablespoons cornstarch

SAUCE

• 1/4 cup bottled clam juice
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon ground white pepper
• 1 teaspoon cornstarch dissolved in 2 teaspoons cool water
• 3 tablespoons fish roe (optional)

To make the mousse filling, in a food processor combine the scallions, garlic and ginger, and pulse until minced. Add the shrimp, egg white, soy sauce, sesame oil, cornstarch, salt and white pepper. Pulse 5 times to finely chop all the ingredients, then pulse in 5-second intervals until they form a smooth paste. Transfer the mousse to a bowl, cover and refrigerate at least 1 hour. The mousse can be stored in a covered container in the refrigerator for up to 2 days.

While the mousse chills, prepare the “tulip” shells. Remove the first outer layer of leaves from each head of bok choy. To create the tulip, trim each head, 1 1/2 inches from the root end, cutting straight across the root end to create a flat base on which it can stand.

Each tulip should have about three petals. To shape the petals, use a pairing knife to cut a “V” into each one, then use a small melon baller to scoop out the core of each tulip. Refrigerate until the mousse has chilled.

When ready to assemble, fill a large skillet or wok with about 2 inches of water and set over medium-high heat. Place a bamboo or other steamer basket over the skillet or wok.

While the water warms, lightly dust each tulip with cornstarch, shaking off any excess. Fill each with a rounded tablespoon of the shrimp mousse, using a wet finger to smooth the top of the mousse. Stand the filled bok choy in the steamer. Cover and steam until the shrimp mousse is just cooked through, about 6 minutes.

Meanwhile, in a small saucepan over medium-high heat, combine the clam juice, oyster sauce and white pepper. Bring to a boil, then stir in the cornstarch mixture and cook, stirring constantly, until it returns to a boil and thickens. Transfer the tulips to a serving plate. Garnish each with fish roe. Spoon the sauce around the plate and serve.

(Adapted from “Martin Yan's China,” Chronicle Books.)

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