Prawn Goldfish Pastry

Prawn Goldfish Pastry

　　   Ingredients: 500g flour, 150g lard.

　　   Seasonings: 10 fresh prawns, lard, salt, pepper, minced ginger, chopped scallions, and other appropriate amounts.

　　   Method: Mix 200g of flour with 100g of lard until well combined, then rub into a dry lard pastry. For the remaining 300g of flour, add 50g of lard and 100g of warm water, mix and knead into a water-lard dough. Wrap the dry lard pastry inside the water-lard dough, then use the small-packet lamination method to laminate and portion the dough. Remove the prawn meat from the shells, pound the flesh with the back of a knife into a paste, keeping the tails aside, and stir-fry in oil with seasonings to make the filling. Wrap the prawn filling with the pastry, sealing one end around the prawn tail to shape into a goldfish. Place the shaped goldfish pastries in the oven and bake until cooked.

　　   Flavor Profile: Resembling a goldfish in shape, with distinct layers of flakiness, savory filling. This dish won a silver award at the First National Gourmet Festival.

　　   Technical Tips: Pay attention to the oven temperature to prevent filling leakage.