Peony Pan-Fried Stuffed Snake Fillet

Name: Peony Pan-Fried Stuffed Snake Fillet
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 1 Water snake (head removed, scaled using 70% boiling water and 30% cold water); 50 g Crab meat; 50 g Crab roe (blanched in boiling water); 360 g Shrimp paste (about 15 g per snake piece); 50 g Egg white; 600 g Lard (net consumption about 60 g); 6 g Sesame oil (drizzled at the end); 10 g Cooking wine; 10 g Cornstarch (for light dusting); 10 g Wet water chestnut starch (for thickening); 10 g Salt; 10 g Scallion; 6 g Ginger; to taste Superior stock

A traditional classic Cantonese dish, featuring crab roe as the 'peony' and shrimp paste as the 'hundred flowers', paired with fresh, tender, silky smooth snake meat.

1h 5m

Easy

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Ingredients

Water snake (head removed, scaled using 70% boiling water and 30% cold water) 1

Crab meat 50 g

Crab roe (blanched in boiling water) 50 g

Shrimp paste (about 15 g per snake piece) 360 g

Egg white 50 g

Lard (net consumption about 60 g) 600 g

Sesame oil (drizzled at the end) 6 g

Cooking wine 10 g

Cornstarch (for light dusting) 10 g

Wet water chestnut starch (for thickening) 10 g

Salt 10 g

Scallion 10 g

Ginger 6 g

Superior stock to taste

Instructions

Prepare the snake

Remove the head of the water snake and descale it using 70% boiling water and 30% cold water. Use a small knife to make two cuts along the back of the snake, then one cut along the belly running through to the tail, and remove the innards and blood. Then place it in a pot of boiling water and soak for about 20 minutes before removing.

Steam the snake pieces

Tear the snake fillet into 2 strips by hand. Then cut into 24 pieces about 3 cm long, add a little lard, cooking wine, scallion, ginger, and superior stock, and steam in a steamer for about 15 minutes.

Prepare the crab roe

Blanch the crab roe in boiling water until cooked.

Stuff with shrimp paste

Lightly dust the steamed snake fillet with cornstarch, and stuff each piece with about 15 g of shrimp paste.

Pan-fry

Heat a wok over medium heat, pour in an appropriate amount of lard, and immediately remove the pieces. (The description appears incomplete.)

Thicken and finish

Splash cooking wine into the wok, add superior stock, then add the crab meat, salt, and thicken with wet water chestnut starch. Then pour in the egg white and crab roe. Drizzle with lard around the edge, toss a few times, and finish by drizzling sesame oil over the snake fillet.