Winter Bamboo Shoot Shrimp Roll
A Zhejiang-style presentation dish featuring tender shrimp paste, crisp winter bamboo shoots, and a rich, fragrant aroma.
Ingredients
Cooked winter bamboo shoot meat
200g
Marinated shrimp meat
150g
Cooked ham mince
25g
Egg white
1
Minced scallion
10g
Gourmet powder
2.5g
Dry starch
10g
Shaoxing wine
10g
Cooked lard
10g
Refined salt
1.5g
Instructions
1
Preparing the shrimp paste
Mince the marinated shrimp meat into a paste. Add the Shaoxing wine, gourmet powder, cooked lard, and egg white, then stir until well combined and set aside.
2
Shaping the rolls
Slice the bamboo shoots into 4 sheets, each 0.1 cm thick, 20 cm long, and 5 cm wide. Lay 2 sheets across each other to form one base. Sprinkle 5 g of dry starch over each base, then spread half of the prepared shrimp paste on top and gently flatten with a knife. Place 5 g of minced scallion along the left edge and half of the cooked ham mince along the right edge to form thin strips. Roll both sides toward the center to form a ruyi-shaped cylinder.
3
Steaming
Place the formed cylinders seam-side down on a plate and steam over medium heat until fully cooked. Remove from the steamer, let cool, then cut into 30 slices about 0.4 cm thick (to be used as the topping).
4
Plating
Lay the blanched garnish slices as the base. Cover each of the left and right sides with 6 slices, and arrange 18 slices neatly in the center to form a bridge-arch shape.
