Peony Pan-Fried Stuffed Snake Breast

Name: Peony Pan-Fried Stuffed Snake Breast
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 1 Water snake; 50 g Crab meat; 50 g Crab roe; 360 g Shrimp paste; 50 g Egg white; 600 g (about 60 g actually used) Lard; 6 g Sesame oil; 10 g Cooking wine; 10 g Cornstarch; 10 g Wet water chestnut starch; 10 g Salt; 10 g Scallion; 6 g Ginger; to taste Superior stock

A renowned Cantonese specialty: snake fillet stuffed with shrimp paste, pan-fried and finished with crab roe and crab meat in a silky sauce. Delicate, tender, and smooth.

1h 25m

Easy

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Ingredients

Water snake 1

Crab meat 50 g

Crab roe 50 g

Shrimp paste 360 g

Egg white 50 g

Lard 600 g (about 60 g actually used)

Sesame oil 6 g

Cooking wine 10 g

Cornstarch 10 g

Wet water chestnut starch 10 g

Salt 10 g

Scallion 10 g

Ginger 6 g

Superior stock to taste

Instructions

Prepare the Snake

Cut off the head of the water snake and remove the scales using a mixture of 70% boiling water and 30% cold water. Use a small knife to make two cuts along the back of the snake, then make one cut along the belly, slicing through to the tail to remove the innards and rinse away any blood. Then place the snake in a bowl of boiling water and soak for about 20 minutes before removing.

Steam the Snake Breast

Use your hands to tear the snake breast into 2 strips. Then cut into 24 pieces about 3 cm long. Add a pinch of lard, cooking wine, scallion, ginger, and superior stock, and steam over a bamboo steamer for about 15 minutes.

Prepare the Crab Roe

Blanch the crab roe in boiling water until cooked through.

Stuff with Shrimp Paste

Lightly dust the steamed snake breast pieces with cornstarch, then stuff about 15 g of shrimp paste onto each piece.

Pan-Fry the Stuffed Snake Breast

Heat a wok over medium heat and pour in an appropriate amount of lard.

Thicken the Sauce and Finish

Splash in cooking wine along the edge of the wok, add superior stock, crab meat, and salt, and thicken with the two portions of wet water chestnut starch. Then pour in the egg white and crab roe. Drizzle in the finishing oil and toss a few times. Finally, drizzle a few drops of sesame oil over the snake breast and serve.