Falling Leaves Pipa Shrimp
Shandong-style Lyuoyang Pipa Shrimp — attractive presentation, fresh aroma, and savory flavor.
Ingredients
fresh river shrimp (shelled, tail kept, washed)
250 g
pea shoots (leaves washed and blanched)
50 g
cooked pork lard
100 g
fine salt
3 g
Shaoxing wine
20 g
chopped scallion and ginger
15 g
Instructions
1
Marinating and Shaping
Shell the shrimp, keeping the tails, and wash them. Drain well, place in a bowl, and add fine salt and Shaoxing wine to marinate for flavor. Lay the marinated shrimp on starch, and use a rolling pin to press each shrimp individually into a thin slice shaped like a pipa (Chinese lute), then blanch in boiling water.
2
Stir-frying
Wash the pea shoot leaves and blanch in boiling water. Add cooked pork lard to the wok and heat over medium heat until about 60% hot (approximately 132°C). Add the chopped scallion and ginger and fry until fragrant, then pour in clear broth, Shaoxing wine, and fine salt. Bring to a boil and add the shrimp slices.
3
Finishing
Cook for 1 minute, then remove the shrimp slices and arrange them on a serving plate. Thicken the remaining sauce in the wok with a wet starch slurry, bring back to a boil, add ginger juice and scallion oil, and stir well. Quickly pour the sauce over the shrimp slices on the plate, garnish with the blanched pea shoot leaves, and serve.
