Five-Color Shrimp Floss
A classic Fujian dish of diced shrimp stir-fried with winter bamboo shoots, dried shiitake mushrooms, green peppers, and carrots—vibrant in color, crisp and refreshing.
Ingredients
fresh shrimp (cleaned, peeled, and deveined; gently patted dry with a white towel, cut into grains the size of three rice grains)
250 g
cleaned winter bamboo shoots (cut into dice equal in size to the shrimp grains)
25 g
scallion white (cut into dice equal in size to the shrimp grains)
1
soaked winter mushrooms (stems removed, cut into dice equal in size to the shrimp grains)
1
green bell pepper (cut into dice equal in size to the shrimp grains)
0.5
carrot (peeled, cut into dice equal in size to the shrimp grains)
25 g
egg white (for marinating)
0.5
garlic (minced)
2 cloves
dry starch (for marinating)
10 g
wet starch (for sauce)
5 g
white sugar
to taste
refined salt
to taste
MSG
a pinch
cooking wine
a pinch
white pepper powder
a pinch
bone broth (for sauce)
75 g
cooking oil (75g used for frying shrimp grains)
500 g
Instructions
1
Prepare Ingredients
Clean the shrimp, peel and devein; remove stems from winter mushrooms; peel the carrot. Pat the shrimp meat gently dry with a white towel and cut into grains the size of three rice grains; cut winter mushrooms, winter bamboo shoots, carrot, green bell pepper, and scallion white into dice equal in size to the shrimp grains. Mince the garlic.
2
Marinate
Mix the shrimp grains with egg white, MSG, and dry starch evenly and set aside for marinating; mix winter mushroom dice, winter bamboo shoot dice, carrot dice, green bell pepper dice, minced garlic, refined salt, MSG, white sugar, cooking wine, white pepper powder, bone broth, and wet starch evenly and set aside.
3
Stir-fry
Place the wok on high heat, add cooking oil. When the oil reaches medium heat, add the marinated shrimp grains and stir to separate them with chopsticks. When the shrimp turns white, drain into a colander. Leave a small amount of oil in the wok, pour in the mixed sauce ingredients, add the shrimp grains, toss a few times, drizzle with sesame oil, and serve on a plate.
