Two-Style Vegetarian Shrimp

Name: Two-Style Vegetarian Shrimp
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 300 g Water chestnut (peeled and diced); 50 g Pine nut kernels (peeled); 200 g Cooked yam (mashed into fine paste); 50 g Braised wheat bran (diced); 250 g Fresh lotus root (peeled and grated); 2 g Refined salt; 2 Tofu skin; 1 g Sichuan pepper salt; 1 Egg sheet; 5 g Soy sauce; 5 g White sugar; 1 g Sand ginger (ground into powder); 50 g Tomato sauce; 50 g Wheat flour; 1 g Minced ginger; 75 g Wet starch; 2 Eggs; 3 g MSG; 25 g Black sesame seeds; 5 g Chili oil; 25 g White sesame seeds; 500 g Sesame oil (approx. 150g used); 100 g Carrot; 25 g Fried peanut kernels (chopped)

Two-Way Prawns

This Beijing-style vegetarian dish uses water chestnuts, Chinese yam, and lotus root as its core ingredients, shaped into shrimp heads and shrimp bodies respectively. After frying, the two components are finished with distinct toppings: the shrimp heads are coated in a savory sauce, while the shrimp bodies are sprinkled with seasoned salt, resulting in two vastly different flavor profiles.

55 min

Easy

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Ingredients

Water chestnut (peeled and diced) 300 g

Pine nut kernels (peeled) 50 g

Cooked yam (mashed into fine paste) 200 g

Braised wheat bran (diced) 50 g

Fresh lotus root (peeled and grated) 250 g

Refined salt 2 g

Tofu skin 2

Sichuan pepper salt 1 g

Egg sheet 1

Soy sauce 5 g

White sugar 5 g

Sand ginger (ground into powder) 1 g

Tomato sauce 50 g

Wheat flour 50 g

Minced ginger 1 g

Wet starch 75 g

Eggs 2

MSG 3 g

Black sesame seeds 25 g

Chili oil 5 g

White sesame seeds 25 g

Sesame oil (approx. 150g used) 500 g

Carrot 100 g

Fried peanut kernels (chopped) 25 g

Instructions

Make filling

Peel and dice water chestnuts, dice braised wheat bran, cut 1/3 of the egg sheet into fine pieces, and mash cooked yam into a fine paste. Peel pine nut kernels, then add 1g refined salt, 30g sesame oil, 1.5g MSG, ground sand ginger, 15g wet starch, 50g egg white, 1g white sugar, and mix well to make the filling. Chop peanut kernels. Mix flour with water to form a batter.

Make shrimp heads

Cut one sheet of tofu skin into a square, fold it, spread the filling, fold into a pouch shape, shape it, and attach chopped peanut kernels as shrimp legs. Make 6 pieces.

Make shrimp bodies

Grate fresh lotus root, add egg white, wet starch, white sugar, refined salt, MSG, sesame oil and water to make a thin batter. Spread the batter on the second sheet of tofu skin, attach the egg sheet, cut into strips, spread lotus root paste on them to form shrimp bodies. Slice and shred carrot to make shrimp tails. Mix egg white with chili oil to make a thin crepe, cut into shreds, attach to the shrimp bodies, then stick black and white sesame seeds on as decorative patterns. Make 6 pieces in total, steam with the shrimp heads for 10 minutes.

Deep fry

Mix egg white with wet starch and water to make a batter. Heat sesame oil to 40% heat, dip the shrimp heads in the batter (do not dip the shrimp bodies), fry both until golden, remove, cut in half, and arrange on a plate in the shape of whole shrimp.

Pour sauce and season

Heat 25g sesame oil to 80% heat, add minced ginger, tomato sauce, 3g white sugar, soy sauce, 25g water, stir well, thicken with wet starch, then pour the sauce over the shrimp heads. Sprinkle Sichuan pepper salt on the shrimp bodies.