Shrimp Egg with Tendon
Oil-bloomed tendon braised together with shrimp roe—white as jade, tender with a gentle chew, clean and delicate, with rich umami and fragrance.
Ingredients
Oil-blasted tendon (prepared, cut in half lengthwise)
40 g
White pepper powder
2 g
Shrimp eggs
5 g
Wet starch
20 g
Scallion white segments
5 g
Stock
400 g
Fine salt
5 g
Rendered lard
100 g
MSG
2 g
Instructions
1
Step 1
Cut the prepared tendon in half lengthwise, blanch in water, and drain.
2
Step 2
Place a wok over high heat, add 25 g of rendered lard, then add the scallion segments to bloom the oil. Add the shrimp eggs and stir briefly, then pour in the remaining stock along with the fine salt. Once it comes to a boil, move to low heat and simmer for 5 minutes. Stir in the MSG, thicken with wet starch, drizzle with rendered lard, sprinkle with white pepper powder, and serve.
