Pouch Peony Shrimp

Pouch Peony Shrimp

　　Ingredients: 10 fresh large shrimp, 15g winter bamboo shoots, 15g cucumber peel, 3 eggs.

Seasonings: salt, MSG, cooking wine, pepper, sugar.

Method:

(1) Remove heads and tails from shrimp, wash and cut into sections. Finely chop winter bamboo shoots and shrimp tails. Mix shrimp meat paste, bamboo shoot paste, and seasonings, then stir-fry until cooked.

(2) Blanch shrimp brains, drain and finely chop. Cut cucumber peel into diamond-shaped slices.

(3) Pan-fry 10 round egg pancakes. Place shrimp filling inside, shape into pouches, stick on cucumber peel and shrimp brains, then steam for 1 minute.

(4) Deep-fry shrimp sections for 5 minutes, arrange on a plate, and place pouches around. Bring 100g broth to a boil, add salt, MSG, cooking wine, pepper, and sugar to thicken the sauce, then pour over the pouches to finish.