Double Flower Butterfly Shrimp
A classic Chinese stir-fry that pairs butterfly-cut shrimp with two flower-shaped vegetables for a bright, savory, and visually appealing meal.
Story
This beloved staple of Chinese home cooking showcases the balanced texture and fresh flavor central to the cuisine, with tender, juicy shrimp and crisp vegetable medleys tossed in a light, umami-rich sauce that pairs perfectly with steamed rice for both casual weeknights and festive family gatherings.
Ingredients
vannamei shrimp
200 g
cauliflower
200 g
broccoli
200 g
black wood ear
to taste
egg white
to taste
sliced ginger
to taste
raw starch
to taste
cooking wine
to taste
pepper
to taste
oil and salt
to taste
wood ear
Instructions
1
Step 1
Remove the heads and shells of the prawns, then use a knife to split them open along the prawn's back;
2
Step 2
After removing the prawn veins, make a small slit in the middle of each prawn, then thread the prawn tail through the slit;
3
Step 3
Add sliced ginger, egg white, cornstarch, cooking wine, pepper and salt to the processed prawn meat;
4
Step 4
Mix well and marinate for 5 minutes;
5
Step 5
After bringing water to a boil in a pot, add an appropriate amount of salt and a few drops of oil, then put in the prepared cauliflower, broccoli and black wood ear mushrooms to blanch, then remove and drain excess water, set aside;
6
Step 6
Add an appropriate amount of oil to the pot, stir-fry the prawns until the prawns change color;
7
Step 7
Add the just-blanched vegetables and stir-fry together;
8
Step 8
Stir-fry a few times, then add salt, pepper and other seasonings;
9
Step 9
Stir-fry evenly, then remove from the pan and arrange on a plate.
