Shrimp Pastry Box

Shrimp Pastry Box

　　Shrimp Pastry Box, a crispy pastry, features: white color, clear flaky layers, beautiful ruffled edges, and tender filling. Cooking method: deep-fried. This dish can be served with chicken soup or similar accompaniments.

　　Wash the shrimp, squeeze out the shrimp meat, season with salt and a mixture of egg white and starch, then gently fry in warm oil until just cooked and remove. Add diced bamboo shoots, diced mushrooms, chopped scallion whites, ground pepper, MSG, cooking wine, and salt, mix well to form the filling. Cmt

　　Roll out the water-oil dough and oil pastry together, wrap into a cylinder, roll it out lengthwise, then cut horizontally into 8-gram discs. Spoon the filling onto one disc, cover with another, pinch the edges to form a ruffled border, then deep-fry in lard until cooked. Cmt

　　Key points: Keep the filling tender during preparation; ensure the ruffled edges remain intact while frying. Cmt