Shrimp-Wrapped Braised Water Bamboo

Name: Shrimp-Wrapped Braised Water Bamboo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 200 g netted water bamboo (cut into 3.5 cm long strips); 150 g shrimp meat (minced); 20 peas; 50 g raw pork fat (minced); 25 g cooked ham (cut into small dice); 1 egg white; 1.5 g refined salt; 15 g Shaoxing wine; 1.5 g wet cornstarch; 1 g dry cornstarch; 1.5 g MSG; 200 g chicken broth; 500 g rendered pork fat (for deep-frying)

A traditional Hangzhou specialty made by coating in a shrimp paste batter and pan-frying. The dish has a milky white color with tender, succulent shrimp.

35 min

Easy

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Ingredients

netted water bamboo (cut into 3.5 cm long strips) 200 g

shrimp meat (minced) 150 g

peas 20

raw pork fat (minced) 50 g

cooked ham (cut into small dice) 25 g

egg white 1

refined salt 1.5 g

Shaoxing wine 15 g

wet cornstarch 1.5 g

dry cornstarch 1 g

MSG 1.5 g

chicken broth 200 g

rendered pork fat (for deep-frying) 500 g

Instructions

Preparation

Cut the water bamboo into 3.5 cm long strips. Dice the ham into small pieces. Mince the shrimp meat and raw pork fat separately, place them in a bowl, add 10 g Shaoxing wine and 0.5 g refined salt, stir until sticky, add dry cornstarch, then fold in the water bamboo strips, ham dice, and peas and mix evenly.

Deep-frying

Heat a wok over high heat, add the rendered pork fat, and bring it to about 50% hot. Drop the shrimp-paste-coated water bamboo strips into the wok by hand, fry until the shrimp paste turns white, then pour through a strainer to drain the oil.

Braising

Return the wok to the heat, pour in the chicken broth, add the coated water bamboo, plus 1 g refined salt, 5 g Shaoxing wine, and 1 g MSG, and bring to a boil. Thicken with wet cornstarch, drizzle in 15 g rendered pork fat, stir with a spatula, then transfer to a plate and serve.