Bean Curd Cocoons

Ingredients:
1 lb (500 g) fresh bean curd (tofu)
 2 eggs
 1 tbsp salt, or to taste
 9 oz (250 g) fresh shrimp
 5 tsp sesame oil
 1 tsp ginger, chopped
 2 cups (500 ml) vagetable oil for deep-frying 
 5 fl oz (150 ml) clear stock
 1/2 tsp rice wine
 1 tsp cornstarch dissolved in 1 tsp water
 1/2 tsp MSG (optional)    
Directions:

1. Mash the bean curd and drain off any excess water. Place in a bowl with 1 egg, 2 1/2 tsp of the salt and 1/4 tsp of the MSG. Mix well. Set aside.

2. Shell the shrimps and mince them into a pulp. Mix with the sesame oil, the other egg, the remaining 1/2 tsp of salt, 1/4 tsp of the MSG and the ginger.

3. Spread bean curd on a clear surface. Mold it into small round pieces. To make the cocoons, take shrimp, and encase it in enough of the bean-curd mixture to make a cylinder about 1 1/2 inches long and 1/2 inch thick (4 cm by 7 mm). Continue until all the shrimp and bean curd are used.

4. Heat the oil in a wok to 420oF(220oC), or until a piece of scallion browns quickly when tossed into the oil and a haze rises vigorously above the surface. Add the bean curd cocoons a few at a time and deep-fry until brown. Remove and drain well.

5. Pour the clear stock in a saucepan with the rice wine and the remaining salt and 1/4 tsp MSG. Bring to a boil. Add the cornstarch mixture and cook, stirring, until slightly thickened. Add the bean curd cocoons and stir gently to blend before serving.

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