Peony Shrimp

Name: Peony Shrimp
Ingredients: 400g Shrimp meat (washed, drained, remove outer layer of shrimp meat for other uses, cut into dice); 150g Green fish meat (remove skin and bones, wash, mince into fine paste); 100g Canned bamboo shoots (cut horizontally into round thin slices); 3g Ham (cut into minced pieces, garnish flower center); 75g Egg whites (part for mixing fish paste, part for coating shrimp); 25g Cooking wine (10g for fish paste, 15g for stir-frying shrimp); 35g Fine dry starch (for coating fish paste and shrimp); 6g Fine salt (2.5g for fish paste, 3.5g for shrimp); 2.5g MSG (1g for fish paste, 1.5g for stir-frying shrimp); 1.5kg (actual use 100g) Soybean oil (for stir-frying shrimp); 10g Sesame oil (for stir-frying shrimp before plating); 15g Scallion-ginger water (for mixing fish paste)

A Korean-style presentation dish in which shrimp are arranged around the border and a steamed peony-shaped center is formed from mackerel paste. The finished dish is white, glossy, and elegantly presented.

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Ingredients

Shrimp meat (washed, drained, remove outer layer of shrimp meat for other uses, cut into dice) 400g

Green fish meat (remove skin and bones, wash, mince into fine paste) 150g

Canned bamboo shoots (cut horizontally into round thin slices) 100g

Ham (cut into minced pieces, garnish flower center) 3g

Egg whites (part for mixing fish paste, part for coating shrimp) 75g

Cooking wine (10g for fish paste, 15g for stir-frying shrimp) 25g

Fine dry starch (for coating fish paste and shrimp) 35g

Fine salt (2.5g for fish paste, 3.5g for shrimp) 6g

MSG (1g for fish paste, 1.5g for stir-frying shrimp) 2.5g

Soybean oil (for stir-frying shrimp) 1.5kg (actual use 100g)

Sesame oil (for stir-frying shrimp before plating) 10g

Scallion-ginger water (for mixing fish paste) 15g

Instructions

Preparing the Fish Paste

Remove skin and bones from the green fish meat, wash, and use two knives to mince into extremely fine paste. Place in a porcelain bowl, add 10g cooking wine, 2.5g fine salt, 1g MSG, 25g egg whites, a small amount of scallion-ginger water, and a little water. Use 3 bamboo chopsticks to vigorously stir in one direction until fine and sticky. Set aside.

Making the Fish Balls

Hand-squeeze the fish paste into 6 evenly-sized fish balls (about 25g each). Set aside.

Forming the Peony Shape

Cut bamboo shoots horizontally into round thin slices. Use tweezers to insert the bamboo shoot slices one by one into the fish balls to form a peony shape. Cut ham into minced pieces and garnish at the flower center. Steam over high heat for 5 minutes to keep warm. Set aside.

Preparing the Shrimp

Wash and drain the shrimp meat, use a knife to slice off the outer layer of shrimp meat (reserve for other uses), then cut the shrimp meat into dice. Place in a porcelain basin, add 50g egg whites, 3.5g fine salt, and fine dry starch, mix well to coat.

Slip-Stir-Frying the Shrimp

Heat a wok over the fire. After smoothing the wok with oil, add soybean oil. When it reaches 40% hot, pour in the shrimp and gently disperse with a ladle. When the shrimp turns milky white, pour into a strainer to drain the oil.

Plating the Dish

Heat the wok, add the shrimp, 15g cooking wine, 1.5g MSG, and sesame oil, stir-fry quickly and evenly. Plate in the center of a large round plate and arrange the steamed peony bamboo shoots around the shrimp.