Five-Color Shrimp (Vegetarian Shrimp with Sweet and Sour Sauce)

Name: Five-Color Shrimp (Vegetarian Shrimp with Sweet and Sour Sauce)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 600 g Carrots (400g cooked until soft for filling, 150g carved into shrimp head and tail shapes, 50g diced); 100 g White sugar; 50 g Rehydrated dried mushrooms (diced); 35 g Rice vinegar; 25 g Winter bamboo shoots (diced); 2 g Ground white pepper; 50 g Green bell pepper (diced); 25 g Water starch slurry; 50 g Pineapple (diced); 75 g Cornstarch; 5 g Fine salt; 25 g Ketchup (original says 'tomato sauce'); 5 g MSG (monosodium glutamate); 5 g Minced ginger; 25 g Cooking wine; 25 g Flour (for batter); 1000 g Peanut oil (for frying); 10 g Sesame oil; to taste Tofu skin (cut into 12cm squares)

A signature dish from Beijing's Gongdelin vegetarian restaurant: tofu skin wrapped around carrot filling is shaped to resemble prawns, deep-fried, and finished with sweet and sour sauce to imitate the classic meat-based sweet and sour prawns.

50 min

Easy

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Five-Color Shrimp (Vegetarian Shrimp with Sweet and Sour Sauce)

Ingredients

Carrots (400g cooked until soft for filling, 150g carved into shrimp head and tail shapes, 50g diced) 600 g

White sugar 100 g

Rehydrated dried mushrooms (diced) 50 g

Rice vinegar 35 g

Winter bamboo shoots (diced) 25 g

Ground white pepper 2 g

Green bell pepper (diced) 50 g

Water starch slurry 25 g

Pineapple (diced) 50 g

Cornstarch 75 g

Fine salt 5 g

Ketchup (original says 'tomato sauce') 25 g

MSG (monosodium glutamate) 5 g

Minced ginger 5 g

Cooking wine 25 g

Flour (for batter) 25 g

Peanut oil (for frying) 1000 g

Sesame oil 10 g

Tofu skin (cut into 12cm squares) to taste

Instructions

Prepare Filling and Ingredients

Wash and peel the carrots. Take 400g and cook until very soft, rinse under cold water, then pass through a sieve to make a puree. Add 2.5g fine salt, a pinch of MSG, and cornstarch, and mix into a filling. Take 150g raw carrot and carve into shrimp head and tail shapes. Mix the flour with water into a porridge-like batter.

Wrap the Vegetarian Shrimp

Cut the tofu skin into 12cm squares, spread with the batter, place a strip of carrot filling, attach the shrimp head and tail at both ends, then roll up and stick together firmly to form a vegetarian shrimp.

Prepare the Supporting Ingredients

Dice the mushrooms, winter bamboo shoots, green bell pepper, and 50g carrot. Blanch in boiling water and let cool. Dice the pineapple.

Make the Sauce

In one wok, heat the sesame oil and stir-fry the minced ginger until fragrant. Add the ketchup, fine salt, MSG, cooking wine, white sugar, rice vinegar, ground white pepper, and 150g boiling water to make a sweet and sour sauce. Once it comes to a boil, add the five diced ingredients and thicken with the water starch slurry.

Fry and Finish

In another wok, heat the peanut oil to about 70% hot. Fry the vegetarian shrimp until the outer skin is crispy. Drain the oil and arrange on a plate, then pour the sweet and sour sauce over the top to serve.