Dry-Fried Shrimp Dates
A traditional Cantonese deep-fried dish made primarily with shrimp, shaped into small date-like forms. It is fried until golden, with a crisp, flaky exterior and tender, juicy interior. It takes its name from its resemblance to red dates, and offers a bright, refreshing, savory flavor with a delightfully crispy, crunchy texture.
Ingredients
fresh shrimp meat (washed, drained, minced into shrimp paste)
300 g
pork belly (cut into small cubes)
50 g
eggs (egg white only)
2
water chestnut meat (cut into small dice)
75 g
lard (for frying)
1000 g
flour (for making the filling)
50 g
Sichuan peppercorn
a pinch
MSG
a pinch
fine salt
a pinch
white pepper powder
a pinch
sesame oil
a pinch
ginger (ground into powder)
a pinch
Chinese chives (cut into small pieces)
a pinch
coriander (for garnish)
a pinch
Instructions
1
Make the filling
Wash the shrimp meat, drain off excess moisture, and mince into shrimp paste. Cut the water chestnut meat, pork belly, and Chinese chives into small dice, then mix with Sichuan peppercorn, MSG, fine salt, white pepper powder, ground ginger, egg white, and shrimp paste until well combined. Add the flour and stir to form the filling.
2
Shape and fry
Heat a wok over medium heat, add the lard and heat to 30-40% of its smoking point. Use a spoon to squeeze the filling into 3 cm diameter date-shaped pieces, then add them one by one to the wok. Fry over low heat until fully cooked and the exterior turns golden brown, then transfer to a colander to drain excess lard.
3
Toss and plate
Add the sesame oil, white pepper powder, and fried shrimp dates to the wok and toss to coat evenly. Transfer to a serving plate, garnish the edges with coriander, and serve. Alternatively, serve with fresh mandarin orange and pineapple as a side. Accompany with sweet sauce and rice vinegar when eating.
