Shrimp and Fish Meatballs
A steamed dish made with a fish paste filling alongside shiitake mushrooms, shrimp tails, and diced egg yolk—appealing in color and tender in flavor.
Ingredients
Fish meat (minced)
150 g
Shiitake mushrooms (stems removed and washed)
10 g
Shrimp (heads and shells removed, tail shells kept)
10
Ham (minced)
to taste
Eggs (whites and yolks separated)
2
Scallions
to taste
Minced ginger
to taste
Fine salt
to taste
Sugar
to taste
Dry starch
to taste
Chicken broth
to taste
Cooked lard
to taste
Instructions
1
Step 1
Crack the eggs and separate the whites and yolks into two bowls. Mince the fish meat, then add the egg whites, salt, scallions, minced ginger, sugar, and water, and stir into a filling. Form the mixture into meatballs. Remove the stems from the shiitake mushrooms and wash them, then lay them flat on a cutting board with the cap side down and dust with dry starch. Place 1 fish meatball on each mushroom and set aside.
2
Step 2
Beat the egg yolks, then steam until set. Remove and cut into rice-grain-sized pieces, then arrange around the fish meatballs. Remove the heads and shells from the shrimp, keeping the tail shells intact, and insert 1 shrimp into each fish meatball with the tail exposed. Mince the ham and sprinkle over the fish meatballs, then arrange them neatly on a plate. Steam over high heat for about 10 minutes, then remove.
3
Step 3
Pour the broth from the plate into a wok, add chicken broth and salt, and bring to a boil over high heat. Thicken with water starch, pour the sauce over the shrimp and fish meatballs, and serve.
