Dragons Playing with Pearls
Golden in color with an attractive presentation, this dish offers a crisp texture, rich aroma, and fresh flavor. Shrimp rolls are arranged in a radial pattern around the shrimp balls.
Ingredients
medium shrimp
12 (about 600 g)
fresh shrimp paste
100 g
live snakehead fish
1 (about 500 g)
cooking oil
1500 g (use 50 g)
fine salt
to taste
MSG
to taste
breadcrumbs
to taste
Instructions
1
Step 1
Wash the medium shrimp, cut off the heads and set aside, peel the shrimp bodies while leaving the tails intact. Clean the snakehead fish, remove the flesh from both sides, and cut into 12 thin slices. Marinate the shrimp meat and fish slices with seasonings. Then take one fish slice, wrap it around a shrimp body, and coat with breadcrumbs. Repeat until 12 pieces are made.
2
Step 2
Squeeze the shrimp paste into round balls, about 20 pieces, and coat each separately with breadcrumbs.
3
Step 3
Heat oil in a wok until it reaches about 70% hot. First deep-fry the shrimp balls until cooked through and arrange them in the center of a round plate. Then use bamboo skewers to thread the fish-wrapped shrimp rolls together with the shrimp heads into skewers (12 skewers in total). Deep-fry until golden, then remove and pull out the bamboo skewers. Arrange with the shrimp heads facing inward, the shrimp bodies connecting to the heads, and the tails facing outward in a radial pattern surrounding the shrimp balls to form 'Dragons Playing with Pearls'.
