Crispy Fried Yunwu Shrimp
A traditional Jiangsu dish featuring a batter of Yunwu tea tips and shrimp paste, deep-fried to a crisp finish with a strong tea aroma and a fresh green color.
Ingredients
Yunwu tea tips (soaked in boiling water for 30 seconds, then drained)
350 g
Shrimp meat (washed, drained, minced into shrimp paste)
150 g
Pine nut kernels (chopped)
30 g
Eggs (egg whites whipped into stiff peaks)
50 g
Shaoxing wine
15 g
Salt
5 g
Refined salt
2 g
MSG
to taste
Cornstarch (dry)
20 g
Tomato sauce (for serving)
15 g
Pre-cooked lard (heated to 20% heat ~44°C)
750 g (actual use 100 g)
Instructions
1
Prepare shrimp paste
Wash the shrimp meat, drain, mince into shrimp paste, then add Shaoxing wine, refined salt, MSG, and cornstarch, stir well to form a shrimp paste mixture.
2
Prepare the tea
Place the Yunwu tea tips in a bowl, soak in boiling water for 30 seconds, then remove and drain.
3
Mix into a paste
Whip the egg whites into stiff peaks, first take 1/4 and mix well with the tea tips and shrimp paste, then add the remaining whipped egg whites along with the chopped pine nut kernels, stir to form a thick paste.
4
First fry
Heat a wok over the stove, add the pre-cooked lard, heat to 20% temperature (approx. 44°C), then use a spoon to scoop the Yunwu shrimp paste mixture into the wok one spoonful at a time. When the pieces turn pale white, gently flip them, blanch for 1 more minute, then remove.
5
Second fry and serve
When the oil temperature rises to 40% heat (approx. 88°C), add the Yunwu shrimp balls and blanch briefly, then remove and arrange on a plate, serve with tomato sauce.
