Mutton and Shrimp Pudding
1 min readMutton and Shrimp Pudding
serves 2
This dish warms and reinforces the kidneys. Often prescribed to alleviate cold syndromes in the lower half of the body, it corrects urinary deficiencies, soothes pains in the waist and knees, decreases the frequency of seminal emissions, and calms chronic kidney inflammations.
1 tablespoon (15 grams) cornstarch
1 tablespoon (15 milliliters) water
5 ounces (155 grams) mutton, finely shredded
1 tablespoon (15 milliliters) cooking oil
2 slices ginger
3/4 cup (180 milliliters) water, plus more for thinning
2 tablespoons minced garlic
3 ounces (90 grams) fresh shrimp, cleaned, peeled, and deveined
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
2 scallions, chopped
Salt and pepper to taste
Mix the cornstarch and the tablespoon of water in a small bowl. Dice the shrimp. Heat the oil in a wok or frying pan. Drop in the mutton and the ginger. Stir for 10 seconds, then add 3/4 cup (185 milliliters) of water. Allow the water to come to a boil, then add the garlic. Wait another 30 seconds before adding the shrimp, followed by the wine, and finally by the soy sauce. Cook for 20 minutes. When the water evaporates, add more a little at atime. Be sure not to pour in too much water, though, as the end product should resemble a semicompact pudding more than a soup or a stew. When the cooking time is almost up, add the chopped scallions and salt and pepper to taste. Finally, add the cornstarch-water mixture and stir. When the dish is compact enough, with a thickness like pudding, remove from heat and serve.
