Sunflower Shrimp Cake
An innovative Hunan-style dish featuring a filling of shrimp, pork, and water chestnuts on a bread base, coated in a fluffy egg-white batter and deep-fried in the shape of a sunflower.
Ingredients
Shrimp (chopped into mince)
200 g
Bread (trimmed into round slices)
20 slices
Eggs (yolks shaped into sunflower petals)
2
Melon seeds (inserted on the shrimp cake)
5 g
Fat pork (chopped into mince)
to taste
Water chestnuts (chopped into mince)
to taste
Wet starch (to mix the shrimp filling)
to taste
Seasoning (to mix the shrimp filling)
to taste
Egg whites (beaten into snow foam)
to taste
Instructions
1
Prepare the shrimp filling
Chop the shrimp, fat pork, and water chestnuts into a fine mince. Add the wet starch and seasoning, then mix everything together until well combined.
2
Shaping
Trim the bread into round slices. Spread the shrimp filling evenly over each slice, then arrange the sunflower-petal-shaped egg yolks around the edge of the filling.
3
Frying
Beat the egg whites into a stiff, snow-like foam and spread it over the top of the shrimp cake. Insert the melon seeds on the surface, then fry in moderately hot oil (about 150°C/300°F) over medium heat until the bread turns golden brown. Remove and serve.
