Prawns Cocoon
4666
難度
★★★★
材料
做法
Ingredients
|
|
|---|---|
| 4 | tiger prawns (each 2 taels, 75g) |
| 4g | dried shrimp roe, stir-fried until fragrant |
| 75g | shrimp purée |
| 300g | shredded bread |
Seasonings
|
| 1 tbsp | ginger wine |
| 2g | refined salt |
| 2g | chicken powder | Dipping sauce: |
| some | tangerine oil or sweet paste | Ginger Wine: |
| 600g | ginger |
| 900g | Chinese wine |
 |
做法 |
|---|---|
| 1 | Discard the intestines of the shrimps, mix the shrimps well with the cornstarch, stir and then rinse thoroughly with water. Wrap the shrimps with a dry shrimp cloth to absorb the water; lay the shrimps flat and open on a rectangular tray, and freeze them in refrigerator until semi-hard. |
| 2 | Put the shrimps through a meat mincer twice using a fine blade to mince; transfer to a blender and mix on a high speed to make a purée; add the seasonings, and then stir well to form a shrimp purée. To increase mouthfeel, add a few diced water chestnuts, just about 2 taels (75g). |
| 3 | Remove the shell at the central back of the tiger prawns, and keep the heads and tails; remove the intestines, butterfly the prawns, and then put crosses on the butterflied prawns with a knife.Rinse the butterflied prawns thoroughly, dry them, add the seasonings and mix well to marinate. |
| 4 | Lay the prawns flat on a table, back on top, put the dry shrimp roe in the middle, then stuff with the shrimp purée, finally roll up the middle part of the shrimp with shredded bread. |
| 5 | Hit oil to 80℃, add in shrimp roll, fry till the bread to golden, drain the oil, dish up, serve with dipping sauce. |
