Gold Coin and Pipa Shrimp
Finely mince the shrimp and spread it over the carved pumpkin and prawns. Shape into a pipa form, steam until cooked through, and finish with a thickened sauce.
Ingredients
Large shrimp (peeled with tail shell intact, butterflied, deveined)
to taste
Shrimp meat (minced)
to taste
Fatty pork (finely minced)
to taste
Pumpkin (cut into "gold coin" shape)
to taste
Asparagus lettuce (cut into ruyi dice, blanched)
to taste
Cucumber (cut into fine strips)
to taste
Ham (cut into pipa neck shape)
to taste
Mushrooms (cut into half-moon shape)
to taste
Egg (use egg white)
to taste
Fine salt
to taste
MSG
to taste
Cooking wine
to taste
Clear broth
to taste
Cooked chicken oil
to taste
Starch
to taste
Instructions
1
Step 1
Peel the large shrimp (keeping the tail shell intact), butterfly them, and devein. Add fine salt and cooking wine to marinate until seasoned, then sprinkle with a pinch of dry starch.
2
Step 2
Mince the shrimp meat, combine with finely minced fatty pork, and add fine salt, MSG, and egg white. Beat the mixture until it becomes sticky.
3
Step 3
Cut the pumpkin into "gold coin" shapes; cut the asparagus lettuce into ruyi dice and blanch; cut the ham into pipa neck shapes; cut the mushrooms into half-moon shapes; cut the cucumber into fine strips.
4
Step 4
Spread the shrimp filling onto the cut gold coin pumpkin and the prepared large shrimp. Insert the ham at the shrimp tail, arrange cucumber strips and mushroom slices on top of the filling to form pipa shapes, then steam until fully cooked.
5
Step 5
Plate the gold coin pumpkins, ruyi dice, and pipa shrimp. Heat a wok over the flame, add clear broth, fine salt, and MSG, and bring to a boil. Thicken with starch, drizzle in the chicken oil, and pour the sauce over the steamed shrimp to serve.
