Lotus Flower Goldfish Shrimp

Name: Lotus Flower Goldfish Shrimp
Ingredients: 250g Fresh shrimp (shells removed but tails kept intact, deveined and washed thoroughly, butterflied along the back, with cross-hatch cuts scored into the flesh); 200g Fish fillet (minced into a fine paste); 100g Pork fat (minced into a fine paste); 50g Ham (cut into fish-scale shapes); 15g Yellow egg cake (cut into fish-scale shapes); 25g Green vegetables (cut into fish-scale shapes); 15g Peas; 25g Seaweed (cut into fish-scale shapes); 15g Red chili pepper skin; 25g Tomato (cut into lotus petal shapes with the pulp removed); 3g Refined salt; 30g Shaoxing wine; 15g Scallion-ginger juice

Lu (Shandong) cuisine Lotus Flower Goldfish Shrimp, featuring vivid, lifelike shapes, beautiful color and form, and a fresh, tender flavor.

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Ingredients

Fresh shrimp (shells removed but tails kept intact, deveined and washed thoroughly, butterflied along the back, with cross-hatch cuts scored into the flesh) 250g

Fish fillet (minced into a fine paste) 200g

Pork fat (minced into a fine paste) 100g

Ham (cut into fish-scale shapes) 50g

Yellow egg cake (cut into fish-scale shapes) 15g

Green vegetables (cut into fish-scale shapes) 25g

Peas 15g

Seaweed (cut into fish-scale shapes) 25g

Red chili pepper skin 15g

Tomato (cut into lotus petal shapes with the pulp removed) 25g

Refined salt 3g

Shaoxing wine 30g

Scallion-ginger juice 15g

Instructions

Preparing the shrimp and filling

Remove the shells from the shrimp but keep the tails intact. Devein, wash thoroughly, butterfly them along the back, and score cross-hatch cuts into the flesh. Marinate with Shaoxing wine and refined salt. Mince the fish and pork fat together into a fine paste, then add refined salt, Shaoxing wine, scallion-ginger juice, clear broth, and egg white, stirring until well combined to form the filling. Spread the filling evenly over the shrimp.

Plating and shaping

Cut the ham, yellow egg cake, green vegetables, and seaweed all into fish-scale shapes, then arrange them together with peas on the shrimp to decorate them as goldfish. Cut the tomato into lotus petal shapes and remove the pulp. Pile the remaining fish filling in the center of the plate into a small flat round shape and top with peas to form the lotus heart. Insert the tomato petals into the fish paste to form a lotus shape. Place everything along with the goldfish-shaped shrimp into a steamer and cook over high heat. Remove, drain off the liquid, and arrange the goldfish shrimp neatly around the lotus flower.

Pouring the sauce

Place clear broth, refined salt, and Shaoxing wine in a pot and bring to a boil. Skim off any foam, thicken with wet cornstarch to make a glossy sauce, drizzle with sesame oil, and pour over the lotus flower and goldfish before serving.