Water Bamboo Shrimp Aspic

Name: Water Bamboo Shrimp Aspic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 g Water bamboo (peeled, cleaned, pounded, cut into 5 cm chopstick-shaped strips); 250 g Pork rind (cleaned); 200 g Large shrimp (peeled, deveined, heads and tails removed, cut into large chunks after boiling); 25 g Cooked peas; 2 Eggs (separate egg whites and yolks for later use); 25 g Cooked carrots (cut with decorative crosshatch); 25 g Onion (part sliced, part shredded); 25 g Celery (trimmed, cleaned, cut into segments); 25 g White sugar; 1 slice Bay leaves; to taste Fine salt; to taste Black pepper; to taste Butter (melted for stir-frying)

A Sino-French fusion cold appetizer with dual red and yellow coloring, featuring both sweet and savory flavors.

50 min

Easy

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Ingredients

Water bamboo (peeled, cleaned, pounded, cut into 5 cm chopstick-shaped strips) 300 g

Pork rind (cleaned) 250 g

Large shrimp (peeled, deveined, heads and tails removed, cut into large chunks after boiling) 200 g

Cooked peas 25 g

Eggs (separate egg whites and yolks for later use) 2

Cooked carrots (cut with decorative crosshatch) 25 g

Onion (part sliced, part shredded) 25 g

Celery (trimmed, cleaned, cut into segments) 25 g

White sugar 25 g

Bay leaves 1 slice

Fine salt to taste

Black pepper to taste

Butter (melted for stir-frying) to taste

Instructions

Fry Water Bamboo

Peel and clean the water bamboo, pound gently, cut into 5 cm chopstick-shaped strips, deep-fry in 70% hot oil until shrunk and pale yellow, remove and drain oil; crack eggs into a bowl, separate egg whites and yolks.

Make Green Aspic

Clean the pork rind, place into water with black pepper, salt, bay leaves, and onion, bring to a boil; add two egg whites and salt, stir well, bring to a boil over high heat, strain out impurities, cool to form green aspic, set aside.

Prepare Shrimp Ingredients

Boil onion slices, celery segments, and salt together with shrimp in water until cooked; peel, devein, remove heads and tails, cut into large chunks; pan-fry two egg yolks until set into solid pieces; cut cooked carrots with decorative crosshatch, set aside.

Freeze to Set

Melt the prepared green aspic, pour a small amount into a refrigerator-safe mold, add shrimp chunks, carrot pieces, cooked peas, and egg pieces, pour in the remaining green aspic, freeze in the refrigerator, then cut into blocks, place on one side of the serving plate.

Stir-fry Water Bamboo and Plate

Heat a frying pan, melt butter, stir-fry shredded onion until fragrant, add water bamboo strips and white sugar, stir evenly, place on the other side of the serving plate to serve.