Tangerine-Shaped Shrimp
Steamed shrimp dish shaped like an orange, garnished with fresh peas and served with multigrain rice.
Ingredients
coin-shaped slices (set aside in a bowl)
12
shrimp paste (squeezed into 12 balls)
to taste
winter bamboo shoot slices (used as a base)
to taste
shrimp (coated with egg white, salt, and starch)
250 g
egg white (for coating)
to taste
salt (for coating and seasoning)
to taste
starch (for coating)
to taste
sesame oil (warm oil for cooking the shrimp)
to taste
fresh peas (placed on top of the shrimp as garnish)
12
minced scallion and ginger (stir-fried for aroma)
to taste
chicken broth (used as the sauce)
to taste
cooking wine (for seasoning)
to taste
MSG (for seasoning)
to taste
water starch (for thickening)
to taste
cooked chicken oil (drizzled for aroma)
to taste
Instructions
1
Shaping
Squeeze the shrimp paste into 12 balls and place them on the winter bamboo shoot slices.
2
Coating and Cooking the Shrimp
Coat the remaining 250 g of shrimp with egg white, salt, and starch. Slide them through warm sesame oil until just cooked, then drain off the oil.
3
Shaping and Steaming
Arrange the cooked shrimp around the shrimp balls, place a fresh pea on top of each shrimp to form a tangerine shape. Place in a steamer and steam until cooked through, then remove.
4
Making the Sauce
Heat a wok, add sesame oil, and when hot add the minced scallion and ginger. Stir-fry until fragrant, then add the chicken broth, salt, cooking wine, and MSG. Bring to a boil, add the water starch to thicken, drizzle in the cooked chicken oil, then pour the sauce over the tangerine-shaped shrimp.
5
Serving
Serve with multigrain rice.
