Loquat Shrimp

Name: Loquat Shrimp
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 250 g Shrimp meat (chopped into paste); 25 g Pork fat (chopped into paste); 20 g Ham (finely chopped); 20 g Water mushrooms (finely chopped); 20 g Green peas (finely chopped); 20 g Winter bamboo shoots (finely chopped); 20 g Chicken (finely chopped); 12 Green shrimp (shelled into phoenix-tail shrimp); 3 Eggs (beaten); 4 g Fine salt; 40 g Lard (for greasing cups and mixing); 12.5 g Arrowroot starch; 2 g MSG; to taste Broth (for sauce)

A Huaiyang dish wrapped in shrimp paste and pork fat, filled with ham, winter bamboo shoots, and other ingredients, then steamed, studded with phoenix-tail shrimp, and deep-fried.

40 min

Easy

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Ingredients

Shrimp meat (chopped into paste) 250 g

Pork fat (chopped into paste) 25 g

Ham (finely chopped) 20 g

Water mushrooms (finely chopped) 20 g

Green peas (finely chopped) 20 g

Winter bamboo shoots (finely chopped) 20 g

Chicken (finely chopped) 20 g

Green shrimp (shelled into phoenix-tail shrimp) 12

Eggs (beaten) 3

Fine salt 4 g

Lard (for greasing cups and mixing) 40 g

Arrowroot starch 12.5 g

MSG 2 g

Broth (for sauce) to taste

Instructions

Prepare the outer coating and filling

First chop the shrimp meat and pork fat into a paste, add beaten eggs, fine salt, arrowroot starch, and MSG, and mix well to form the outer coating. Then finely chop the ham, winter bamboo shoots, green peas, mushrooms, and chicken, add a bit of shrimp meat, and mix well to form the filling.

Fill the cups

Take 12 wine cups and grease the inside of each cup with lard. Divide the prepared mixture into three layers for each cup: first place half of the outer-coating mixture at the bottom, then put the filling in the middle, and finally cover with the remaining half of the outer-coating mixture.

Steam

Place the cups in a steamer and steam for about 10 minutes until cooked through. Tip each one out and let it cool slightly.

Insert shrimp and fry

Poke a small hole at the bottom end of each piece, quickly insert a phoenix-tail shrimp, and then deep-fry in 60% hot oil over high heat for 5 minutes before removing.