Braised Stuffed Rice Sparrows

Name: Braised Stuffed Rice Sparrows
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 24 Marinated rice sparrows (back slit open, dusted with dry cornstarch, stuffed with shrimp paste, and smoothed); 360 g Shrimp paste; 150 g Light stock; 1.5 g Sugar; 15 g Dry cornstarch; 0.5 g Sesame oil; 5 g Oyster sauce; 1 g Dark soy sauce; 2.5 g MSG; 15 g Wet cornstarch slurry; 15 g Shaoxing wine; White pepper, a pinch; 125 g Lard (or peanut oil)

Marinated rice sparrows are slit along the back, stuffed with shrimp paste, and pan-fried until golden. They are then drizzled with a glossy sauce made from oyster sauce, dark soy sauce, and other seasonings.

35 min

Easy

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Ingredients

Marinated rice sparrows (back slit open, dusted with dry cornstarch, stuffed with shrimp paste, and smoothed) 24

Shrimp paste 360 g

Light stock 150 g

Sugar 1.5 g

Dry cornstarch 15 g

Sesame oil 0.5 g

Oyster sauce 5 g

Dark soy sauce 1 g

MSG 2.5 g

Wet cornstarch slurry 15 g

Shaoxing wine 15 g

White pepper a pinch

Lard (or peanut oil) 125 g

Instructions

Preparing the stuffing

Slit open the backs of the marinated rice sparrows, dust them with dry cornstarch, stuff them with shrimp paste, and smooth the surface.

Pan-frying

Heat a wok over high heat, add the lard, arrange the stuffed rice sparrows in the wok, pan-fry until both sides turn golden, then remove and arrange on a plate with the shrimp paste side facing up.

Making the sauce

Heat the wok with lard, splash in the Shaoxing wine and stock, add the sugar, oyster sauce, dark soy sauce, MSG, and white pepper, thicken with the wet cornstarch slurry, then add the sesame oil and a finishing drizzle of oil, stir to combine, remove, and pour over the shrimp paste surface.