Steamed Tai Chi Shrimp
A Cantonese dish with elegant presentation, fresh and tender texture, and delicate, light aroma.
Ingredients
shrimp meat
300 g
white pork
75 g
water chestnut meat
75 g
egg white
2
MSG
to taste
refined salt
to taste
minced ham
to taste
starch slurry
to taste
Instructions
1
Step 1
Remove the shrimp veins from the shrimp meat, wash thoroughly, then pound into shrimp paste. Mince the white pork and water chestnuts into fine paste separately, add them to a bowl with MSG, refined salt, and egg whites, mix well and set aside.
2
Step 2
Shape the shrimp paste into 40 shrimp-shaped portions, place on a plate. Pair two portions together and flatten into a round shape. Sprinkle minced ham on one of the paired portions to create a Tai Chi pattern, brush with egg white, then steam in a steamer for about 8 minutes until cooked. Remove, pour the reserved cooking broth into a wok, add MSG, thicken with starch slurry to make a light sauce, then drizzle the sauce over the Tai Chi shrimp and serve.
