Five-Color Gluten Shrimp
A Fujian-style vegetarian dish in which cooked wheat gluten is shaped to resemble phoenix-tail shrimp, then deep-fried until golden with a realistic appearance.
Ingredients
Cooked gluten (use the outer skin, about 6 cm long, 1.05 cm wide, 0.6 cm thick)
24
Soy sauce
15 g
MSG (divided for two uses)
10 g
Flour
250 g
Baking soda
2.5 g
Yellow lye powder
1.5 g
Fine salt
15 g
Peanut oil (about 75 g consumed)
750 g
Edible red powder (mixed with a pinch of water to make a colored juice)
0.5 g
Cilantro (washed with cold boiled water)
25 g
Tomato slices (for garnish)
75 g
Instructions
1
Step 1
Take 24 curved pieces of cooked gluten outer skin, each about 6 cm long, 1.05 cm wide, and 0.6 cm thick, to use as shrimp bodies, and place them in a bowl. Add the soy sauce and 2.5 g of MSG and marinate briefly. Lightly tear one end of each gluten shrimp body to form a tail shape, then dip into the colored juice made from the edible red powder mixed with a pinch of water, so the tails droop down. Hang the tails over the edge of the bowl.
2
Step 2
Combine the flour, yellow lye powder, baking soda, fine salt, and 7.5 g of MSG with water to taste into a batter, and place it in a bowl. Wash the cilantro with cold boiled water.
3
Step 3
Place a wok over medium heat, add the peanut oil, and heat to 60% hot (about 170°C). Holding each marinated gluten shrimp by its tail, coat the body evenly with the flour batter and lower it into the oil. Deep-fry for about 7 minutes, until the shrimp bodies puff up and turn golden. Remove and drain the oil. Arrange on a plate, and decorate the edge of the plate with the cilantro and tomato slices.
