Pan-Fried "Gold-Inch" Shrimp

Pan-Fried Gold-Inch Shrimp

　　Pan-Fried Gold-Inch Shrimp

Ingredients:

    300g shrimp paste, 50g fatty pork, 50g Chinese chives, 50g water chestnuts (peeled), 15g soaked shiitake mushrooms, 4g salt, 5g MSG, 25g cornstarch, 150g superior stock, 6 sheets of bean curd skin, 1000g cooking oil (100g used), a small amount of pepper, sesame oil, and cornstarch slurry.

Method:

    (1) Dice the fatty pork, mushrooms, Chinese chives, and water chestnuts, then mix them with the shrimp paste. Add MSG and salt, stir well to form the filling. Divide into 24 portions. Lightly moisten both sides of the bean curd skin with water, then cut on a cutting board into 24 squares, each 10cm wide. Wrap the filling inside to form rectangular rolls and set aside.

    (2) Heat oil in a wok over high heat. Once hot, place the wrapped Gold-Inch shrimp in the wok and pan-fry until golden brown. Add the superior stock and cook until done. Arrange on a serving plate, then season with pepper, sesame oil, and a cornstarch slurry to thicken the sauce before serving.

Features:

    Golden in color, crispy and fragrant with a delicious taste.