Soup-Filled Dragon and Phoenix Balls
A vibrant Cantonese dish with a yellow and red hue, offering a sweet, aromatic, fresh, and crispy flavor.
Ingredients
chicken breast
175 g
shrimp
175 g
pork skin paste
40 g
ground sesame
80 g
breadcrumbs
40 g
water chestnut starch
13.5 g
brandy
13.5 g
minced scallion
a pinch
MSG
a pinch
fine salt
a pinch
white sugar
a pinch
ground black pepper
a pinch
Instructions
1
Step 1
Mince the shrimp into a paste, then mix in ground black pepper, MSG, and salt. Divide the mixture into 12 equal portions. Mince the chicken breast into a paste as well, then mix in MSG, salt, minced scallion, sugar, ground black pepper, water chestnut starch, and about 50 g of water. Divide this mixture into 12 equal portions. Mix the pork skin paste with brandy, freeze in the refrigerator until solid, then take out and cut into 12 pieces.
2
Step 2
Shape into 12 round balls. When wrapping, first press the shrimp paste in your palm to form the outer layer, add the chicken paste as the second layer, and place a frozen pork skin piece in the center as the filling. After wrapping, roll each ball thoroughly in ground sesame and breadcrumbs, then place in a wok of warm cooking oil for deep-frying. As soon as the balls float to the surface of the oil, remove them and arrange on a serving plate.
