Coral Peas
A Shandong (Lu) cuisine dish prepared with fresh peas and shrimp back oil as the main ingredients, known for its attractive color and fresh, savory flavor.
Ingredients
Fresh pea pods (main ingredient)
2 kg
Large shrimp back fat (main ingredient)
7
Scallion-ginger oil (seasoning)
50 g
Chicken fat (seasoning)
15 g
Cooking wine (seasoning)
15 g
MSG (seasoning)
10 g
Ginger water (seasoning)
10 g
Salt (seasoning)
5 g
Ginger chunks (seasoning, lightly smashed)
20 g
Scallion segments (seasoning, lightly smashed)
25 g
Chicken broth (seasoning)
150 g
Instructions
1
Prepare ingredients
Shell the peas, rinse them well, and drain off the water.
2
Cook the shrimp fat
Place a wok over the heat, add 50 g of water along with the smashed scallions, ginger, 5 g of cooking wine, and 1 g of salt. Once the liquid comes to a boil, add the shrimp fat to the boiling liquid, cook through, then remove.
3
Braise and reduce
Return the wok to the heat and add the chicken fat. Stir in 4 g of salt, the ginger water, MSG, and the remaining 10 g of cooking wine, along with the scallion-ginger oil. At the same time, add the cooked shrimp fat and the peas to the wok, then simmer over medium heat until the liquid has been absorbed. Plate the dish and drizzle with chicken fat before serving.
