Three-Color Shrimp

Name: Three-Color Shrimp
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: 250 g Fresh prawns (shelled but tails kept, deveined, butterflied from the back with belly connected, scored in a cross pattern); 25 g Flounder fillet (finely minced); 20 g Pork fat (finely minced); 20 g Salted bread (cut into specified-size slices); 15 g Ham (finely diced); 15 g Cilantro (stems finely diced); 20 g Soaked dried shiitake mushrooms (finely diced); 5 g Fine salt; 1 g Monosodium glutamate (MSG); 15 g Shaoxing wine; 10 g Scallion (minced); 15 g Ginger (minced); 50 g Starch; 100 g Peanut oil; 3 g Sichuan peppercorns; 20 g Chili oil

A Shandong-style three-color shrimp dish featuring vivid colors, a crispy exterior, and tender, succulent shrimp meat.

1h 5m

Easy

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Ingredients

Fresh prawns (shelled but tails kept, deveined, butterflied from the back with belly connected, scored in a cross pattern) 250 g

Flounder fillet (finely minced) 25 g

Pork fat (finely minced) 20 g

Salted bread (cut into specified-size slices) 20 g

Ham (finely diced) 15 g

Cilantro (stems finely diced) 15 g

Soaked dried shiitake mushrooms (finely diced) 20 g

Fine salt 5 g

Monosodium glutamate (MSG) 1 g

Shaoxing wine 15 g

Scallion (minced) 10 g

Ginger (minced) 15 g

Starch 50 g

Peanut oil 100 g

Sichuan peppercorns 3 g

Chili oil 20 g

Instructions

Prepare prawns and bread

Peel the prawns but keep the tails; remove the vein from the back. Butterfly the prawns from the back, leaving the belly intact, and score a cross pattern on the surface. Marinate with fine salt, MSG, and Shaoxing wine to season. Cut the bread into 10 slices, each 5 cm wide at the top, 3.5 cm wide at the bottom, 10 cm long, and 0.6 cm thick.

Make the filling

Finely mince the flounder fillet and pork fat separately. Place them together in a bowl and add scallion, ginger, egg white, Shaoxing wine, fine salt, and wet starch; mix well into a smooth filling. Finely dice the shiitake mushrooms, ham, and cilantro stems separately.

Assemble the dish

Spread a layer of egg yolk on each bread slice. Dust the butterflied prawns with a thin coating of flour, then dip them in egg white (leaving the tails uncoated). Lay the prawns skin-side down on the bread bases, spread the fish filling evenly over the prawns, then place a row of cilantro dice, a middle row of ham dice, and a third row of mushroom dice on top, pressing lightly to set. This forms the "Three-Color Shrimp."

Deep-fry

Heat peanut oil in a wok over medium heat to about 150°C (roughly 60% hot). Carefully lower the assembled Three-Color Shrimp into the oil and fry until both sides turn golden, then remove and drain off excess oil. Cut into strips and arrange on a plate in the original shape. Serve with Sichuan peppercorn salt and chili soy sauce on the side.