Lotus Goldfish Prawn

Name: Lotus Goldfish Prawn
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 250 g fresh prawns (peeled, tails retained, degeined and cleaned, split into a book shape along the back); 200 g cleaned fish meat; 100 g pork fat; 50 g ham (cut into fish-scale shapes); 15 g yellow sponge cake (cut into fish-scale shapes); 25 g green leafy vegetables (cut into fish-scale shapes); 15 g peas; 25 g seaweed (cut into fish-scale shapes); 15 g red chili peel; 25 g tomato (cut into lotus petal shapes, seeds removed); 3 g refined salt; 30 g Shaoxing wine; 15 g scallion-ginger juice

A classic traditional Shandong dish featuring a vivid presentation, vibrant colors, beautiful form, and a fresh, tender flavor.

50 min

Easy

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Ingredients

fresh prawns (peeled, tails retained, degeined and cleaned, split into a book shape along the back) 250 g

cleaned fish meat 200 g

pork fat 100 g

ham (cut into fish-scale shapes) 50 g

yellow sponge cake (cut into fish-scale shapes) 15 g

green leafy vegetables (cut into fish-scale shapes) 25 g

peas 15 g

seaweed (cut into fish-scale shapes) 25 g

red chili peel 15 g

tomato (cut into lotus petal shapes, seeds removed) 25 g

refined salt 3 g

Shaoxing wine 30 g

scallion-ginger juice 15 g

Instructions

Prawn preparation

Peel the prawns, leaving the tails intact, remove all grit intestines, clean thoroughly, split into a book shape along the back, score a cross pattern on the flesh, then marinate with Shaoxing wine and refined salt until flavorful

Filling preparation

Mince the fish meat and pork fat together into a fine paste, add refined salt, Shaoxing wine, scallion-ginger juice, clear broth and egg white, stir well to form a uniform filling, then spread it evenly over the surface of the prepared prawn meat

Shaping

Cut the ham, yellow sponge cake, green leafy vegetables and seaweed into fish-scale shapes, use these along with peas to decorate the prawn meat into goldfish shapes; cut the tomato into lotus petal shapes, remove the seeds and set aside

Plating

Pile the minced fish filling on the serving plate into a small flat round shape, top with peas to form the lotus flower center, then insert the tomato petals into the fish paste to create a lotus flower shape

Steaming

Place the goldfish prawns in a steamer over high heat until fully cooked, remove and drain off excess liquid, arrange the goldfish prawns neatly around the lotus flower

Saucing

Add clear broth, refined salt and Shaoxing wine to a pot and bring to a boil, skim off any surface foam, thicken the sauce with wet starch, drizzle with sesame oil, then pour the sauce over the lotus flower and goldfish to serve