Dongbi Dragon Pearls
A traditional classic of Fujian cuisine, pairing mushrooms with fresh shrimp. When cooked, both ingredients are shaped into round balls, presenting an attractive color and a savory, appetizing flavor.
Ingredients
Shrimp meat (make a slit to remove the vein and score with cross-cuts)
to taste
Mushrooms (remove stems and wash clean)
to taste
Scallion whites (cut into 1-inch segments)
to taste
Soy sauce (for the sauce)
to taste
Stock (for the sauce)
to taste
MSG (for the sauce)
to taste
Wet cornstarch (for the sauce)
to taste
Sugar (for the sauce)
to taste
Cooked pork lard (for oil-blanching)
to taste
Sesame oil (drizzle after plating)
to taste
Scallion (for stir-frying)
to taste
Ginger (for stir-frying)
to taste
Instructions
1
Prepare the sauce
Mix soy sauce, stock, MSG, wet cornstarch, and sugar into a sauce and set aside.
2
Blanch the ingredients
Place wok over high heat, add cooked pork lard and heat to about 70% hot. Blanch the shrimp meat in the oil until it curls into balls, then remove; also blanch the mushrooms for 2 minutes and remove.
3
Stir-fry to finish
Pour off the oil, return the wok to high heat, and reserve 30g of oil in the wok. Stir-fry the scallion and ginger, add the mushrooms and the sauce, bring to a boil and thicken evenly, then add the shrimp balls and toss to coat evenly. Plate up and drizzle with sesame oil to finish.
