Stir-Fried Phoenix Tail Shrimp Cutlets
A traditional Shandong specialty with vivid colors, a crispy exterior, tender interior, and a rich aroma.
Ingredients
Large green shrimp (washed, head and shell removed, tail shell kept, deveined along the back)
250 g
Steamed bun (peeled, cut into 2mm cubes)
1
Cilantro (roots removed, cleaned, and dried)
50 g
Scallion whites
25 g
Sweet bean sauce
15 g
Shaoxing wine
20 g
Fine salt
3 g
Scallion-pepper seasoning
10 g
Instructions
1
Shrimp preparation and marination
Wash the large green shrimp, remove the heads and shells while keeping the tail shells intact, and devein along the back. Place on a plate and toss with Shaoxing wine, fine salt, and scallion-pepper seasoning to marinate.
2
Prepare accompaniments
Peel the steamed bun and cut it into 2mm cubes; set aside on a plate. Trim the cilantro by removing the roots, pat dry, and arrange on a plate with the stems pointing outward.
3
Thread the shrimp
Thread the marinated shrimp onto toothpicks, 5 shrimp per skewer, for a total of 12 skewers; set aside.
4
Coat with batter
Whisk egg whites with wet cornstarch in a bowl to form a smooth batter. Holding each skewer by the tail, coat the shrimp evenly with the batter, then press on the bun cubes so they stick all over. Place on a plate.
5
Deep-fry
Heat peanut oil in a wok over medium heat to 150°C (about 60% hot). Carefully lower the shrimp cutlets into the oil and fry until apricot-yellow. Remove and drain off the excess oil.
6
Plate and serve
Pull out the toothpicks, arrange the shrimp cutlets over the cilantro-lined plate, and serve with a small dish of scallion whites and sweet bean sauce on the side.
