Longan Shrimp
A creative Zhejiang dish featuring mushrooms shaped like shrimp, deep-fried and glazed, then garnished with longans and red cherries for an attractive presentation.
Ingredients
Fresh mushrooms (cut into shrimp shape)
250 g
Longan (for garnish)
6
Red cherries (for garnish)
6
Carrot (cleaned and diced)
25 g
Green peas
10 g
Soaked winter bamboo shoots (cleaned and diced)
15 g
Shrimp (coated in batter and deep-fried)
to taste
Egg white (for batter)
to taste
Starch (for batter)
to taste
Baking powder (for batter)
to taste
Shredded ginger
to taste
Salt
to taste
MSG
to taste
Cooking wine
to taste
Stock (for thickening)
to taste
Instructions
1
Prep
Cut the mushrooms into shrimp shapes; clean and dice the carrot and winter bamboo shoots.
2
Deep-fry
Combine the egg white, starch, and baking powder to make a batter. Coat the shrimp in the batter and fry in oil heated to about 70% hot until pale yellow.
3
Make sauce and plate
Leave a little base oil in the wok, add the shredded ginger and side ingredients, then add the salt, MSG, cooking wine, and stock. Bring to a boil and thicken, add the shrimp, toss twice, and plate. Garnish the edge with the longan and red cherries to finish.
