Phoenix Tail Tapped Shrimp

Phoenix Tail Tapped Shrimp

　　　　Large river shrimp are beheaded but the tails are kept, shelled, deveined, washed, and drained. They are coated with dry starch and gently tapped into fan-shaped slices using a small wooden mallet. The slices are then blanched in boiling water over high heat, removed and cooled in cold water, and finally simmered in clear broth in a wok. They are served with two slices of chicken breast, ham, tomato slices, greens, and seasonings. This is a traditional soup dish from Wenzhou. The shrimp meat is translucent, the tails remain bright red, and the dish is deliciously smooth and fragrantly appetizing.

(Wenzhou)