White Sauce Shrimp Cake

Name: White Sauce Shrimp Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 400 g Cleaned shrimp meat (washed, pounded to a fine paste); 150 g Pork fat (washed, pounded to a fine paste); 4 Egg whites; 150 g Seasonal fresh vegetables (thoroughly washed); 15 g Ginger (smashed); 15 g Scallions (cut into segments); 3.5 g Salt; 1 g MSG; 1.5 g Ground white pepper; 125 g Cornstarch slurry; 15 g Chicken fat; 40 g Rendered pork fat; 300 g Clear broth

A steamed shrimp cake dish with a jade-white color, a tender and delicate texture, and a fresh, crisp flavor.

45 min

Easy

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Ingredients

Cleaned shrimp meat (washed, pounded to a fine paste) 400 g

Pork fat (washed, pounded to a fine paste) 150 g

Egg whites 4

Seasonal fresh vegetables (thoroughly washed) 150 g

Ginger (smashed) 15 g

Scallions (cut into segments) 15 g

Salt 3.5 g

MSG 1 g

Ground white pepper 1.5 g

Cornstarch slurry 125 g

Chicken fat 15 g

Rendered pork fat 40 g

Clear broth 300 g

Instructions

Prepare shrimp paste

Wash the shrimp and pork separately, then pound each into a fine paste. Place both in a bowl, add 100 g of water to loosen, then add 2.5 g salt, egg whites, and 100 g cornstarch slurry. Stir vigorously into a paste-like batter. Smash the ginger; cut scallions into segments; thoroughly wash the seasonal vegetables.

Steam and cut

Take a square plate, brush a small amount of pork fat on the bottom, pour in the paste, smooth it flat, and steam over boiling water for about 5 minutes. Remove and cut into 5 cm long, 2 cm wide, and 0.7 cm thick slices. Arrange them neatly on a plate, then return to the steamer to keep warm for later use.

Make white sauce and pour over

Heat a wok over medium heat, add rendered pork fat until hot, then add ginger and scallions and stir-fry until fragrant. Pour in the broth and bring to a boil, remove the ginger and scallions, add 1 g salt, ground white pepper, MSG, and the vegetable hearts. Cook until the vegetables are done. Add 25 g cornstarch slurry to thicken into a light sauce. Stir in the chicken fat to disperse, then pour over the shrimp cake removed from the steamer. Serve immediately.