Hundred-Flower Stuffed Prawns

Name: Hundred-Flower Stuffed Prawns
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 250 g fresh prawns; 25 g chicken breast (remove tendons, mince finely); 20 g egg white (beaten into foam); 15 g ham (cut into small petal shapes); 15 g yellow steamed cake (cut into small petal shapes); 15 g hair vegetable (black moss); 15 g red chili pepper skin (cut into small petal shapes); 15 g cilantro leaves; 5 g fine salt; 15 g Shaoxing wine; 15 g scallion; 10 g minced ginger; 100 g clear broth; 5 g sesame oil; 50 g starch

Baihua Prawns, a classic Shandong dish, feature an elegant presentation, a fresh and delicate flavor, and rich nutritional value.

55 min

Easy

0 favorites

Ingredients

fresh prawns 250 g

chicken breast (remove tendons, mince finely) 25 g

egg white (beaten into foam) 20 g

ham (cut into small petal shapes) 15 g

yellow steamed cake (cut into small petal shapes) 15 g

hair vegetable (black moss) 15 g

red chili pepper skin (cut into small petal shapes) 15 g

cilantro leaves 15 g

fine salt 5 g

Shaoxing wine 15 g

scallion 15 g

minced ginger 10 g

clear broth 100 g

sesame oil 5 g

starch 50 g

Instructions

Prepare the prawns

Remove the vein and grit from the prawns, take off the heads, peel off the shells, trim the legs while keeping the tails intact, and wash thoroughly in clean water. Slice open from the belly and cut to about 2/3 of the depth so the back remains connected. Score the flesh in a crosshatch pattern and marinate with fine salt and Shaoxing wine.

Prepare the garnishes and filling

Cut the ham, yellow steamed cake, and red chili skin into small petal-shaped pieces. Mince the chicken breast into a fine paste, then add the scallion, minced ginger, fine salt, Shaoxing wine, clear broth, and sesame oil, and mix well into a uniform filling. Spread the filling evenly over the prawn flesh.

Shape and steam

Beat the egg whites in a bowl until fluffy, then fold in the dry starch to form an egg foam batter. Spread the batter over the surface of the prawn filling, then decorate with the ham, red chili, yellow cake, cilantro leaves, and black moss to create colorful floral patterns. Arrange on a plate, steam over high heat until fully cooked, then remove and drain off any liquid, and arrange neatly on a serving plate.

Make the sauce

Add the clear broth and fine salt to a wok and bring to a boil over high heat. Skim off the foam, thicken with wet starch to make a flowing sauce, drizzle in the sesame oil, and pour the sauce over the prawns. Serve immediately.