Money Cake (Gold Coin Cake)

Name: Money Cake (Gold Coin Cake)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 400 g Soybean Vegetarian Cake (cut in half from the edge with a knife); 100 g Pork Leg (minced); 25 g Shrimp (minced); 25 g Cooked Winter Bamboo Shoots (finely chopped); 15 g Egg White (beaten into foam); 15 g Shaoxing Wine; 15 g Scallion (for scallion-ginger juice); 10 g Ginger (for scallion-ginger juice); 5 g Salt; 3 g Sugar; 10 g Soy Sauce; 2 g MSG; 750 g Peanut Oil (actual use 100 g); 15 g Sesame Oil; 5 g Sichuan Pepper Salt; 15 g Starch (mixed into beaten egg to form batter)

A traditional Jiangsu specialty: soybean-based cakes wrapped around a filling of minced meat and shrimp, deep-fried until crisp outside and tender inside, served with Sichuan pepper salt.

40 min

Easy

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Ingredients

Soybean Vegetarian Cake (cut in half from the edge with a knife) 400 g

Pork Leg (minced) 100 g

Shrimp (minced) 25 g

Cooked Winter Bamboo Shoots (finely chopped) 25 g

Egg White (beaten into foam) 15 g

Shaoxing Wine 15 g

Scallion (for scallion-ginger juice) 15 g

Ginger (for scallion-ginger juice) 10 g

Salt 5 g

Sugar 3 g

Soy Sauce 10 g

MSG 2 g

Peanut Oil (actual use 100 g) 750 g

Sesame Oil 15 g

Sichuan Pepper Salt 5 g

Starch (mixed into beaten egg to form batter) 15 g

Instructions

Prepare the Filling

Finely chop the pork leg and shrimp separately. Place them together with the diced bamboo shoots in a bowl. Add Shaoxing wine, scallion-ginger juice, salt, sugar, soy sauce, and MSG. Mix well to form the filling.

Stuff the Cakes

Cut each soybean cake in half from the edge with a knife. Stuff each half with the meat filling, pressing gently with your hands to spread the filling evenly to the edges of the cake.

Prepare the Foam Batter

Beat the egg whites until foamy. Add the starch and mix to form a fluffy batter.

Deep Fry

Heat a wok over the fire and add peanut oil. When the oil reaches about 150°C (medium-hot), coat the edges of the stuffed cakes with the foam batter and fry until golden yellow. Remove and drain.

Season and Plate

Heat another pan, add sesame oil, and add chopped scallions. Place the fried cakes in the pan, sprinkle with Sichuan pepper salt, toss to coat evenly, then transfer to a serving plate and serve.