Apple Shrimp
Layer shrimp paste and diced apple in a small wine cup and steam until set. Shape into an apple form, attach a butterflied ("phoenix-tail") shrimp, and deep-fry until done.
Ingredients
peeled shrimp
200 g
apple
1 (approx. 200 g)
pork fat
75 g
chicken tenderloin
2
egg white
6
coriander leaves
12 cloves
butterflied shrimp
12
milk
a pinch
ham
a pinch
green peas
a pinch
shiitake mushroom (or button mushroom)
a pinch
water chestnut starch
a pinch
fine salt
a pinch
Instructions
1
Step 1
Pound the peeled shrimp, pork fat, and chicken tenderloin with the back of a knife until loose, then mince into a paste. Mix in egg whites, milk, water chestnut starch, a pinch of fine salt, and the ingredients for the outer coating.
2
Step 2
Dice the apple and shiitake mushrooms into fine pieces, then mix with green peas to prepare the filling ingredients.
3
Step 3
Use 12 small wine cups. Grease the inside of each cup with cooked lard. Place one coriander leaf and a small amount of minced ham at the bottom of each cup. Pour half of the prepared outer coating mixture into each of the 12 cups, then top with the filling mixture. Finally, pour the remaining half of the outer coating mixture into each cup.
4
Step 4
Heat a steamer, place the wine cups inside, and steam over low heat for about 15 minutes until cooked. Remove each cup to take out the shaped dish. Insert a butterflied shrimp into the side with the attached coriander leaf and minced ham to serve as an apple stem. Then fry the dishes in a pan of clear lard, and remove from the oil immediately once they float to the surface.
