Lotus Flower and Goldfish Shrimp

Name: Lotus Flower and Goldfish Shrimp
Ingredients: 250g fresh prawns (completely peel shells leaving tails, fully remove sand veins, wash clean, split into a book-fold shape along the back, score cross-shaped cuts on the flesh); 200g cleaned fish meat (minced into fine paste); 100g pork fat (minced into fine paste); 50g ham (cut into fish scale shape); 15g yellow sponge cake (cut into fish scale shape); 25g green leafy vegetables (cut into fish scale shape); 15g peas; 25g seaweed (cut into fish scale shape); 15g red chili skin; 25g tomato (cut into lotus petal shape, seeds and pulp removed); 3g refined salt; 30g Shaoxing wine; 15g scallion and ginger juice; tomato

A classic Shandong (Lu) cuisine dish, Lotus Flower and Goldfish Shrimp features vivid, lifelike presentation, brilliant and aesthetically pleasing coloring, and a tender, fresh flavor.

Varies

Medium

0 favorites

Story

As an iconic representative of Shandong cuisine, this dish is meticulously crafted to resemble playful goldfish gliding through blooming lotus flowers, with bright, appetizing hues and a soft, fresh taste that showcases the refined artistry of traditional Chinese culinary craftsmanship.

Ingredients

fresh prawns (completely peel shells leaving tails, fully remove sand veins, wash clean, split into a book-fold shape along the back, score cross-shaped cuts on the flesh) 250g

cleaned fish meat (minced into fine paste) 200g

pork fat (minced into fine paste) 100g

ham (cut into fish scale shape) 50g

yellow sponge cake (cut into fish scale shape) 15g

green leafy vegetables (cut into fish scale shape) 25g

peas 15g

seaweed (cut into fish scale shape) 25g

red chili skin 15g

tomato (cut into lotus petal shape, seeds and pulp removed) 25g

refined salt 3g

Shaoxing wine 30g

scallion and ginger juice 15g

tomato

Instructions

Prepare the large shrimp and make the filling

Peel the shrimp tails completely, leaving the tail segment intact, remove all sand intestines and wash clean. Split each shrimp from the back into a butterfly (hinged) shape, cut a cross-hatch pattern on the shrimp meat, then marinate with Shaoxing wine and fine salt until fully flavored. Mince the fish meat and pork fat together into a fine paste, add fine salt, Shaoxing wine, scallion-ginger juice, clear broth and egg white, stir evenly to form the filling, then spread the filling evenly over the surface of the shrimp meat.

Shape the dish

Cut the ham, yellow sponge cake, green vegetable and nori into fish-scale shapes, use these along with peas to garnish the shrimp meat into goldfish shapes. Cut the tomatoes into lotus petal shapes and remove the pulp. Pile the blanched fish filling on the plate into a small flat round shape, garnish the top with peas to form the lotus flower center. Insert the tomato petals into the fish paste to create a lotus shape, then place the goldfish-shaped shrimp and lotus together into a steamer basket and steam over high heat until fully cooked. Take out and drain off all excess liquid, then arrange the goldfish shrimp neatly around the lotus.

Pour the sauce

Add clear broth, fine salt and Shaoxing wine to the pot, bring to a boil, skim off all surface foam. Use wet starch to thicken the broth into a glossy sauce, drizzle with sesame oil, then pour the sauce over the lotus and goldfish to finish.