Stir-fried Phoenix Tail Shrimp Cutlets

Name: Stir-fried Phoenix Tail Shrimp Cutlets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 250 g large green shrimp (washed, head and shell removed, tail shell retained, black vein on the back removed); 1 steamed bun (peeled and cut into 2 mm small cubes); 50 g cilantro (roots removed, cleaned, and patted dry); 25 g scallion whites; 15 g sweet bean paste; 20 g Shaoxing wine; 3 g fine salt; 10 g scallion-pepper seasoning

A Shandong specialty of stir-fried phoenix tail shrimp cutlets — vibrant in color with golden bodies and red tails, crisp outside and tender within, with a rich, fragrant flavor.

35 min

Easy

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Ingredients

large green shrimp (washed, head and shell removed, tail shell retained, black vein on the back removed) 250 g

steamed bun (peeled and cut into 2 mm small cubes) 1

cilantro (roots removed, cleaned, and patted dry) 50 g

scallion whites 25 g

sweet bean paste 15 g

Shaoxing wine 20 g

fine salt 3 g

scallion-pepper seasoning 10 g

Instructions

Marinate and Skewer

Wash the large green shrimp, remove the head and shell while keeping the tail shell intact, and pull out the black vein along the back. Place them in a dish and season with Shaoxing wine, fine salt, and scallion-pepper seasoning until well flavored. Peel the steamed bun and cut it into 2 mm small cubes, then set aside in a dish. Thread five shrimp onto each toothpick, making 12 skewers total, and set aside.

Coat with Batter and Bread with Bun Cubes

Place the egg whites in a bowl, add wet cornstarch, and whisk into a smooth batter. Holding each shrimp skewer by the tail, dip the shrimp into the batter to coat evenly, then roll them in the steamed bun cubes until fully covered. Arrange the coated skewers on a plate.

Deep-fry and Plate

Trim the cilantro by removing the roots, pick over the leaves, and pat dry; arrange the bunches with the stem ends facing outward on a serving plate. Place a wok over medium heat, add peanut oil, and heat to 150 degrees C (about 30 percent hot). Carefully lower the shrimp skewers into the oil and deep-fry until apricot yellow. Remove and drain off excess oil, then pull out the toothpicks. Arrange the fried shrimp cutlets on the cilantro-lined plate and serve immediately with a side dish of scallion whites and sweet bean paste.