Daliang Pan-fried Shrimp Cakes

Name: Daliang Pan-fried Shrimp Cakes
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Ingredients: 200 g Shrimp (washed and patted dry); 300 g Eggs (take 10 g egg white for marinating; crack the rest into a bowl); 50 g Chinese olive kernels; 15 g Scallion; 2.5 g Fine salt (2 g for marinating; the rest for seasoning); 4 g MSG (2 g for marinating); 0.5 g Baking soda; 3 g Dry starch (for marinating); 750 g Cooking oil (about 100 g actually used)

Shrimp meat is marinated with egg white and baking soda, briefly passed through oil, then pan-fried together with beaten egg until golden in color—tender, soft, and delicately fragrant.

2h 35m

Easy

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Ingredients

Shrimp (washed and patted dry) 200 g

Eggs (take 10 g egg white for marinating; crack the rest into a bowl) 300 g

Chinese olive kernels 50 g

Scallion 15 g

Fine salt (2 g for marinating; the rest for seasoning) 2.5 g

MSG (2 g for marinating) 4 g

Baking soda 0.5 g

Dry starch (for marinating) 3 g

Cooking oil (about 100 g actually used) 750 g

Instructions

Marinate the Shrimp

Combine 10 g egg white, 2 g MSG, 2 g fine salt, 3 g dry starch, and 0.5 g baking soda in a bowl and beat into a smooth paste. Add the washed and patted-dry fresh shrimp, stir to coat evenly, then refrigerate for 2 hours before using.

Blanch in Oil

Heat a wok over high heat, add the cooking oil, and heat to about 125°C (about 50% hot). Add the marinated shrimp and quickly pass through the oil until just cooked, then pour into a colander to drain off the oil.