Peony Shrimp Pockets
Prepare shrimp filling, wrap it in egg crepe to form a purse shape, and steam until fully cooked; fry the shrimp segments, arrange on a serving plate, and drizzle with the prepared sauce.
Ingredients
Fresh large shrimp (heads and tails removed, washed and cut into sections; shrimp meat minced; shrimp tails minced; shrimp brains blanched and minced)
10
Winter bamboo shoots (minced)
15 g
Cucumber skin (cut into diamond slices)
15 g
Eggs (spread into round egg sheets)
3
Superior stock (used for thickening)
100 g
Salt (for thickening)
a pinch
MSG (for thickening)
a pinch
Cooking wine (for thickening)
a pinch
White pepper (for thickening)
a pinch
Sugar (for thickening)
a pinch
Seasonings (for stir-frying shrimp filling)
to taste
Instructions
1
Prepare the Shrimp Filling
Remove the heads and tails from the large shrimp, wash them, and cut into sections. Mince the winter bamboo shoots and the shrimp tails. Stir-fry the minced shrimp meat and minced bamboo shoots with seasonings until cooked through.
2
Prepare the Garnishes
Blanch the shrimp brains, drain them, and mince. Cut the cucumber skin into diamond-shaped slices.
3
Shape the Pockets
Spread the eggs into 10 round egg sheets, place the shrimp filling in the center, pinch each into a small purse shape, attach cucumber skin and shrimp brains on top, then steam for 1 minute.
4
Fry the Shrimp Sections and Plate
Deep-fry the shrimp sections for 5 minutes, then plate them, arranging the steamed pockets neatly around the edges.
5
Thicken the Sauce and Pour
Bring 100 g of superior stock to a boil, then add salt, MSG, cooking wine, white pepper, and sugar to thicken. Pour the sauce over the pockets and serve immediately.
