Red Plum Shrimp Cake with Choy Sum

Name: Red Plum Shrimp Cake with Choy Sum
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 g peeled shrimp meat; 75 g pork fat; 500 g choy sum; 75 g carrot; 50 g egg white; 50 g rendered lard; 15 g tomato oil; 20 g MSG; 50 g white sugar; 25 g cornstarch; 15 g tomato paste; 15 g fine salt; 15 g each scallion and ginger

Shrimp is pan-fried into patties and braised until well seasoned, then encircled by blanched choy sum. The dish presents a vibrant red-and-green contrast, delivering a crisp-tender, appetizing bite.

40 min

Easy

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Ingredients

peeled shrimp meat 300 g

pork fat 75 g

choy sum 500 g

carrot 75 g

egg white 50 g

rendered lard 50 g

tomato oil 15 g

MSG 20 g

white sugar 50 g

cornstarch 25 g

tomato paste 15 g

fine salt 15 g

scallion and ginger 15 g each

Instructions

Make shrimp cakes

Finely chop the peeled shrimp meat and pork fat into pastes separately, then mix in the seasonings evenly. Fry the mixture in a wok into flat round shrimp cakes.

Stew the shrimp cakes

Stir-fry the scallion and ginger in the wok to release fragrance, then add broth, put in the shrimp cakes, white sugar, salt, tomato paste and other seasonings to adjust the taste. Simmer over low heat for 10 minutes. When the sauce thickens, add the tomato oil, then remove from the wok and place on a plate.

Prepare the choy sum

Blanch the choy sum in boiling water briefly, then remove and set aside. Cook it in fresh broth with seasonings until tender, then thicken the broth with a thin starch slurry. Remove from the wok and arrange around the edge of the plate.