White Jade Peach Blossom
Shrimp meat is shaped into balls and decorative "flowers," then stir-fried separately—one plain (white) and one with tomato sauce. Served together, the red and white contrast resembles peach blossoms, with a smooth, tender, and delicate texture.
Ingredients
Fresh shrimp meat (cut into shrimp balls and shrimp flowers)
1100 g
Egg whites
150 g
Green vegetables
80 g
Starch
50 g
Shaoxing wine
20 g
Chicken fat
50 g
Sugar
50 g
Lard
150 g
Tomato ketchup
50 g
Salt
to taste
Scallion
to taste
Ginger
to taste
Instructions
1
Blanch in oil
Cut the shrimp meat into shrimp balls and shrimp flowers, then blanch in medium-hot oil until cooked through.
2
Stir-fry the shrimp flowers
In a wok with a little base oil, add the seasonings, pour in broth, then add the shrimp flowers. Thicken with starch, drizzle in bright oil, remove from the wok, and place in the center of the serving plate.
3
Stir-fry the shrimp balls
In another wok, add the tomato ketchup and seasonings, then add the shrimp balls. Drizzle in bright oil and remove from the wok.
4
Plating
Arrange the shrimp balls around the shrimp flowers, and place green vegetable leaves in the center.
