Peony Scorpion Torte
A Shandong cuisine specialty: scorpions are steeped in tea water for flavor, layered with hawthorn cake and bread slices, coated in egg-foam batter, and deep-fried until crisp. Attractive in presentation with a distinctive flavor.
Ingredients
scorpions (main ingredient)
to taste
bread (for the base)
to taste
hawthorn paste (spread on the bread slice)
to taste
egg (beaten into foam batter)
to taste
watermelon radish (for garnish)
to taste
salt (for seasoning)
to taste
MSG (for seasoning)
to taste
dry starch (for the batter coating)
to taste
tea leaves (steeped in boiling water and cooled before use)
to taste
ginger (sliced, for seasoning)
to taste
green onion (cut into segments, for seasoning)
to taste
Instructions
1
Soaking the Scorpions
Steep the tea leaves in boiling water, let cool, then soak the scorpions in the tea for 30 minutes. Remove and drain well.
2
Marinating for Flavor
Toss the scorpions with the sliced ginger, green onion segments, salt, and MSG and let them absorb the flavors.
3
Assembling the Scorpion Torte
Spread the hawthorn paste over a slice of bread, coat with the whipped egg foam batter, and place a marinated scorpion on top.
4
Deep-Frying
Heat oil to about 50% hot, then lower the assembled scorpion tortes in and fry until crisp and cooked through.
