Steamed Crystal Shrimp
A traditional Zhejiang steamed dish, Steamed Crystal Shrimp uses a filling of minced shrimp and chicken, wrapped in slices of white pork and steamed. It has a pale white hue with a subtle red tinge, and is fresh, tender, and delightfully crisp.
Ingredients
prawns (remove head and shell, butterfly and devein, wash clean)
20 (about 300 g)
shrimp meat (washed, blotted dry, ground into shrimp paste)
150 g
chicken breast (minced into chicken paste)
150 g
fish fillet (sliced into 20 thin round pieces)
200 g
egg whites
2
dried ham flakes
10 g
fine salt
to taste
MSG
to taste
minced red pepper (for garnish)
sesame oil
superior stock
wet cornstarch (for thickening)
Instructions
1
Prepare the Filling
Remove the heads and shells of the 20 prawns. Butterfly each prawn with a knife, devein, wash clean, and arrange in a round shape. Wash the shrimp meat and pat dry with paper towels, then process into shrimp paste. Mince the chicken breast into chicken paste. Place both pastes in a bowl, add the egg whites, fine salt, MSG, and dried ham flakes, and mix well to form the filling.
2
Wrap and Shape
Slice the fish fillet into 20 thin round pieces. Place a portion of the filling on top of each fish slice, and sprinkle a little minced red pepper in the center.
3
Steam and Thicken
Place the prepared crystal shrimp into a steamer and steam over high heat until cooked through. Remove from the steamer, pour the original broth from the plate into a small pot, add the superior stock, white pepper, MSG, and sesame oil. Thicken with cornstarch slurry to a light consistency and drizzle over the shrimp to serve.
