Minced Shrimp on Belgian Endives

By Tien Hsiang Lo, The Landis Taipei Hotel

Serves 4

8 Belgian endives leaves
6 ounces shrimp meat, wash and dry with a paper towel
2 tablespoons peas, cooked
2 teaspoons of pine nuts, lightly pan roasted on medium heat until nuts are about to turn brown
2 medium strawberries, finely diced
2 tablespoons mango, finely diced
2 tablespoons olive oil

Seasoning
1/2 egg white
1/2 teaspoon cornstarch
1/2 teaspoon salt
1 tablespoon olive oil
pinch of white pepper
1 teaspoon cooking wine

1. Wash and dry endives, then set two each on a Martini glass. Mince the shrimp and mix with seasoning. Heat olive oil in wok or saucepan. Add shrimp and stir fry until just cooked and sit on paper towel to drain. Put shrimps, cooked peas, diced fruits in a mixing bowl and mix well. Divide evenly into 4 Martini glasses. Sprinkle pine nuts on top and serve immediately.