Dragon Body Phoenix Tail Shrimp
A classic Fujian dish of shrimp meat wrapped around ham, shaped like a dragon with the tail shell exposed, for an elegant presentation.
Ingredients
Fresh sea shrimp (cleaned, tail-shell retained)
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
Seasonings (for cooking)
to taste
Instructions
1
Prep
Slice the shiitake mushrooms, winter bamboo shoots, and scallion whites; cut the ham into strips.
2
Prepare the shrimp
Clean the shrimp, keeping the tail-shell intact.
3
Shape and blanch in oil
Flatten the shrimp with the back of a knife, lay a strip of ham across the meat near the tail end, then curl the tail up to form the "Dragon Body Phoenix Tail" shape. Briefly deep-fry until the shape sets.
4
Stir-fry and plate
Heat oil in the wok, add the seasonings, then add the pre-fried shrimp. Toss a few times and plate immediately.
