Dragon-Body Phoenix-Tail Shrimp
A creative Fujian-style dish featuring sea shrimp wrapped around ham strips and deep-fried. The finished pieces are arranged to resemble a dragon, with tender, fresh shrimp meat.
Ingredients
Fresh sea shrimp (cleaned, tail shells kept)
30
Cooked ham (cut into strips)
75 g
Soaked dried shiitake mushrooms (sliced)
15 g
Winter bamboo shoots (sliced)
50 g
Scallion whites (sliced)
about 10 g
Instructions
1
Prep the aromatics
Slice the shiitake mushrooms, winter bamboo shoots, and scallion whites; cut the ham into thin strips.
2
Clean the shrimp
Clean the shrimp, keeping the tail shells intact.
3
Shape and blanch in oil
Flatten each shrimp with the flat side of a knife, lay a ham strip crosswise on the meat near the tail, then roll the tail over to form the dragon-body phoenix-tail shape. Drop into hot oil briefly until the shape is set.
4
Stir-fry and plate
Heat oil in a wok, add the seasonings, then add the oil-blanched shrimp, toss a few times, and transfer to a plate.
