This is a classic Cantonese filling used in various dim sum. When thoroughly blended and allowed to stand, refrigerated, for about 4 hours, it acquires an elegant and delicate taste that complements many other foods perfectly. It can be served as an hors d’oeuvre or used as a first course for a meal that may, in fact, not even be Chinese.
Basic Shrimp Filling can be frozen, and will keep in a covered dish for 1 to 2 weeks.
© 1982 Eileen Yin-Fei Lo. All rights reserved.