Deep-Fried Double Shrimp Recipe - (Pi Pa Shrimp)

(pi pa xia)

Ingredients :

12	Large shrimp
12	Chinese wine cups or egg cups
2 tbsp	Cornstarch
1	Egg white, lightly beaten
-	Oil for deep-frying
The Shrimp Paste
300 g	Shrimp
1 piece	Dried black mushroom, soaked and finely chopped
1 tbsp	Bamboo shoot or water chestnut, finely chopped
6 tbsp	Lard, diced
1 tsp	Salt
2 tbsp	cornstarch
2	Egg whites
The Sauce
250 ml	Chicken stock
1 tsp	Rice wine
2 tsp	Cornstarch blended with water
-	Salt to taste

Method :

Prepare shrimp paste by peeling and discarding head, tails and shells, and de-veining it.
Process shrimps in a blender for a few seconds with the diced lard.
Add all other shrimp paste ingredients and process until well blended.
Grease the small Chinese wine or egg cups with a little oil, then divide the shrimp paste among these, packing it in firmly.
Peel the large shrimps, discarding the heads and shells but leaving the tails intact for decorative purposes.
Push the head end of each shrimp into a shrimp-paste cup each, leaving the tail end protruding. Repeat until all the shrimps are used up. then steam for approx. 20 minutes. Allow to cool, then remove from the cups with the tip of a knife.
When dish is required, prepare the sauce by bringing chicken stock, wine and salt to a boil. Thicken with cornstarch and keep warm.
Heat oil for deep-frying in a wok and dust each steamed shrimp with a little cornstarch. then dip into the egg white and deep-fry until golden brown.
Place the shrimp on a dish and pour the sauce over the top.

Asian Melting Pot

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