Dragon Whisker Yan Wan
Steamed meatballs made from shrimp and pork, coated in yanpi strips, are fresh, tender, and clear in flavor with a translucent appearance.
Story
These delicate meatballs are wrapped in fine strands of yanpi, giving them a distinctive, whisker-like texture. Steamed quickly and served in a clear broth with a sprinkle of minced celery, they offer a light and refreshing bite that highlights the crispness of water chestnuts and the savory blend of seafood and pork.
Ingredients
Yanpi (sprinkled with water to soften, cut into thin strips)
175g
Shrimp meat (minced)
175g
Pork leg meat (minced)
175g
Dried shrimp (minced)
20g
Water chestnut (minced, water squeezed out)
275g
Minced celery
a little
Salt
7g
Clear soup (used in batches)
750g
Instructions
1
Make meatballs
Finely mince the shrimp, leg meat, and dried shrimp together; also finely mince the water chestnuts, squeeze out the moisture, place them together with the shrimp, leg meat, and dried shrimp mince, add salt and a little clear soup, mix well, and form into 40 meatballs.
2
Wrap with yanpi
Sprinkle a little clear water over the yanpi wrappers, then roll them soft by hand, cut into thin strips, and stick them separately onto the outside of the meatballs.
3
Steam
Use a plate and brush a thin layer of oil on the bottom to prevent sticking. Arrange the prepared meatballs in the plate, steam in a steamer over high heat until cooked (about five minutes), remove, and rinse with a little hot soup so the meatballs do not become too dry.
4
Finish soup
Fill a large bowl with hot clear soup, push the meatballs into the bowl, and sprinkle with minced celery to serve.
