Dragon and Phoenix Soup Balls
Traditional Cantonese dim sum, these Soup-Filled Dragon Phoenix Balls (灌汤龙凤球) are made with an outer layer of minced shrimp paste, a middle layer of minced chicken, and a filling of chilled pork skin sauce. Coated in sesame breadcrumbs and deep-fried, they have a yellow-red color and a sweet, aromatic, fresh, crispy taste.
Ingredients
Chicken breast (finely minced)
175 g
Shrimp meat (finely minced)
175 g
Pork skin jelly (mixed with brandy, frozen until hard, then cut into 12 pieces)
40 g
Ground sesame
80 g
Breadcrumbs
40 g
Ling starch (water chestnut starch)
13.5 g
Brandy
13.5 g
Minced scallion
a pinch
Monosodium glutamate (MSG)
a pinch
Fine salt
a pinch
Sugar
a pinch
White pepper
a pinch
Water (for mixing the chicken paste)
50 g approx
Instructions
1
Step One
Finely mince the shrimp meat, add white pepper, MSG, and salt, mix well, and divide into 12 portions. Finely mince the chicken breast as well, add MSG, salt, minced scallion, sugar, white pepper, ling starch, and about 50 g of water, mix well, and divide into 12 portions. Mix the pork skin jelly with the brandy, place it in the refrigerator to freeze until hard, then remove and cut it into 12 pieces.
2
Step Two
Shape into 12 round balls. When wrapping, first place the shrimp paste in the palm and press it flat to form the outer layer, then add the chicken paste as the second layer, and place a frozen pork skin jelly piece in the center as the filling. Once wrapped, roll each ball thoroughly in ground sesame and breadcrumbs, then deep-fry in warm oil. As soon as the balls float up to the surface of the oil, remove and arrange on a serving plate.
