Crispy Pipa Shrimp

Crispy Pipa Shrimp

　　　Choose nine-section prawns for their large size and fresh meat—essential for an elegant presentation. Adding a bit of salted egg yolk to the egg batter enhances the dish’s color. The minced pork and shrimp stuffing (bai hua filling) helps seal in the shrimp’s juices during cooking while balancing the leaner prawn meat with its richness—fat meets lean, creating a perfect harmony. Korean barbecue sauce has a sesame aroma, is thick, and requires further preparation after purchase, whereas Japanese barbecue sauce is too salty and thin, making it unsuitable.

　　Ingredients:

　　Large nine-section prawns, bai hua filling, Korean barbecue sauce, etc.

　　Method:

　　① Season the bai hua filling with salt, sugar, wine, etc. Remove the shrimp gun, whiskers, and legs from the nine-section prawns, open the head to remove the innards, butterfly the shrimp body, and stuff with the bai hua filling.

　　② Coat with a batter made of egg yolk, salted egg yolk, cornstarch, and other seasonings, then dust with cornstarch.

　　③ Deep-fry in oil at 60% heat until golden brown, remove and drain excess oil, then season with Korean barbecue sauce before serving.