Pearl Agate Boxes
After stir-frying shrimp until cooked through, stuff them into peeled, seeded tomatoes. Cover each filled tomato with a green pepper lid, then arrange them on lotus leaves.
Ingredients
Large river shrimp (washed, rinsed, drained, coated with starch)
400 g
Tomato (whole, uniform size, peeled and deseeded, made into box shape)
10
Green pepper (shaped into 10 "⊥" forms)
1
Fresh lotus leaf (briefly blanched in boiling water, brushed with sesame oil)
1
Chicken broth
400 g
Cooked peanut oil (for frying shrimp)
600 g
Shaoxing wine
15 g
Fine salt (used in portions)
4.5 g
Sesame oil (drizzled on top)
to taste
Instructions
1
Step 1
Wash the large river shrimp, add fine salt, egg white, and dry starch, and mix well to coat. Carve the tomatoes into sawtooth patterns, blanch them, then peel and deseed to form box shapes. Trim the green pepper into "⊥" shapes to serve as lids and handles. Briefly blanch the fresh lotus leaf, line the plate with it, and brush with oil.
2
Step 2
Add chicken broth and fine salt to a wok and bring to a boil, add the tomatoes and briefly cook, then remove and arrange them on the lotus leaf. In a separate wok, heat the oil, add the shrimp and slide-fry until milky white, then remove.
3
Step 3
Return the shrimp to the original wok, add Shaoxing wine, toss the wok and remove from heat, place the shrimp into the 10 tomato box bodies, cover with the lids, drizzle with sesame oil, and serve.
