Sunflower Shrimp Cakes

Name: Sunflower Shrimp Cakes
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Chinese
Ingredients: 250 g Shrimp meat (pounded into a paste); 50 g Cooked pork fat (diced into rice-grain size); 50 g Water chestnuts (peeled, diced into rice-grain size); 100 g Salted bread (cut into 4 cm diameter rounds, 20 pieces); 50 g Melon seeds (inserted on top of the snow foam); 100 g Cilantro (cleaned); 4 Eggs (whites beaten into snow foam; yolks cooked into a sheet and cut into petal shapes); 1000 g (100 g actually consumed) Cooked pork lard (for frying); 25 g Cooking wine (combined with crushed scallion and ginger to flavor); 4 g Fine salt; 1.5 g MSG; 1 g White pepper; 15 g Scallion (crushed and steeped in cooking wine); 15 g Ginger (crushed and steeped in cooking wine); 2 g Sugar; 20 g Dry starch; 30 g Wet starch; 15 g Sesame oil (drizzled on at the end)

An innovative Hunan dish featuring shrimp filling on a bread base, wrapped in a thin egg sheet shaped like flower petals, with a delicate presentation.

48 min

Easy

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Ingredients

Shrimp meat (pounded into a paste) 250 g

Cooked pork fat (diced into rice-grain size) 50 g

Water chestnuts (peeled, diced into rice-grain size) 50 g

Salted bread (cut into 4 cm diameter rounds, 20 pieces) 100 g

Melon seeds (inserted on top of the snow foam) 50 g

Cilantro (cleaned) 100 g

Eggs (whites beaten into snow foam; yolks cooked into a sheet and cut into petal shapes) 4

Cooked pork lard (for frying) 1000 g (100 g actually consumed)

Cooking wine (combined with crushed scallion and ginger to flavor) 25 g

Fine salt 4 g

MSG 1.5 g

White pepper 1 g

Scallion (crushed and steeped in cooking wine) 15 g

Ginger (crushed and steeped in cooking wine) 15 g

Sugar 2 g

Dry starch 20 g

Wet starch 30 g

Sesame oil (drizzled on at the end) 15 g

Instructions

Prepare the components

Dice the pork fat and water chestnuts into rice-grain-sized pieces. Crush the scallion and ginger and steep them in the cooking wine to extract their juice. Crack the eggs, placing the whites and yolks in separate bowls. Beat the whites into a fluffy snow foam. Stir the yolks together with fine salt, wet starch, and a little water, then cook them into a thin sheet and, using a shaped cutter, cut out sunflower-petal pieces. Pick over and wash the cilantro.

Make the filling and assemble

Pound the shrimp meat into a paste. Add the scallion-ginger wine juice, diced pork fat, diced water chestnuts, fine salt, MSG, and wet starch, and mix thoroughly into a filling. Cut the bread into 4 cm diameter rounds (20 pieces total) and lay them out on a board. Spread an even layer of shrimp filling over each bread slice, place the egg-petal shapes around the edge of the shrimp filling, top with a layer of snow foam, and insert melon seeds on top to form the raw sunflower shrimp cakes.

Fry and finish

Set a wok over high heat, add the pork lard, and heat to about 150°C (medium-hot). Lower the raw cakes together on a draining rack into the oil and fry over moderate heat until the bread turns golden. Drizzle hot oil over the surface to finish cooking, remove, and arrange on a plate. Drizzle with sesame oil and garnish with the cilantro.