Steamed Taiji Shrimp

Name: Steamed Taiji Shrimp
Cuisine: Chinese
Ingredients: 300g Shrimp meat (remove the vein, wash clean, pound into shrimp paste); 75g Pork loin meat (finely mince with a knife); 75g Water chestnut meat (finely mince with a knife); 2 Egg whites (for mixing and brushing the surface); MSG (for seasoning), To taste; Refined salt (for seasoning), To taste; Diced ham (for Taiji-shaped decoration), As needed; Starch slurry (for thin glazing), As needed

This Cantonese presentation dish uses shrimp paste molded into a tai chi (yin-yang) shape, steamed then finished with a glossy starch glaze. It has an elegant appearance, tender texture, and a delicate, fresh, fragrant flavor.

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Ingredients

Shrimp meat (remove the vein, wash clean, pound into shrimp paste) 300g

Pork loin meat (finely mince with a knife) 75g

Water chestnut meat (finely mince with a knife) 75g

Egg whites (for mixing and brushing the surface) 2

MSG (for seasoning) To taste

Refined salt (for seasoning) To taste

Diced ham (for Taiji-shaped decoration) As needed

Starch slurry (for thin glazing) As needed

Instructions

Preparing the Shrimp Paste

Remove the veins from the shrimp meat, wash clean, and pound into shrimp paste. Finely mince the pork and water chestnuts with a knife. Place them together in a bowl, add MSG, refined salt, and egg whites, mix well, and set aside.

Shaping and Steaming

Shape the shrimp paste into 40 shrimp forms and place them on a plate. Pair two together and flatten into a round shape. Sprinkle diced ham on one of them to form a Taiji (yin-yang) pattern, brush with egg whites, and steam in a steamer for about 8 minutes until cooked through.

Glazing and Finishing

Remove from the steamer. Pour the original broth into a wok, add MSG, thicken with starch slurry into a thin glaze, and pour it over the Taiji shrimp. Serve.