Falling Leaves Pipa Shrimp
Traditional famous Shandong (Lu) cuisine Falling Leaf Pipa Shrimp, shaped like a pipa (Chinese lute), with a fresh, fragrant, and delicious flavor.
Ingredients
Fresh large river shrimp (shelled, tail intact, washed)
250 g
Pea shoots
50 g
Cooked lard
100 g
Fine salt
3 g
Shaoxing wine
20 g
Chopped scallion and ginger
15 g
Instructions
1
Shrimp Preparation and Marinating
Shell the river shrimp leaving the tail intact, wash clean, drain thoroughly, place in a bowl, add fine salt and Shaoxing wine, and marinate to absorb the flavor.
2
Shaping
Place the marinated shrimp on a bed of dry starch, and use a rolling pin to press each shrimp one by one into thin slices shaped like a pipa (Chinese lute).
3
Blanching
Blanch the shaped shrimp in boiling water; wash the pea shoot leaves and blanch them in boiling water as well.
4
Cooking
Add cooked lard to a wok and heat over medium until about 60% hot (around 132°C). Add the chopped scallion and ginger to release their aroma, then pour in clear soup, Shaoxing wine, and fine salt and bring to a boil. Add the shrimp slices and cook for 1 minute, then lift the shrimp slices out and arrange them on a serving plate.
5
Thickening and Pouring the Sauce
Thicken the remaining broth in the wok with wet starch and bring to a boil, then stir in ginger juice and scallion oil. Quickly pour the sauce over the shrimp slices on the plate, sprinkle the blanched pea shoot leaves on top, and serve immediately.
