Surf-and-Turf Shrimp
Main Ingredients Prawns 200g
Supporting Ingredients Shredded green lettuce 120g Tri-color hand-rolled noodles 120g
Seasonings Minced garlic 35g Dried chili threads 20g Shredded scallions 20g Coarse chili powder 15g Shredded green onions 5g
Seasonings:
Rapeseed oil 250g
Surfing Bean Paste Sauce 285g
Marinade:
Cornstarch 10g
Authentic Seafood Sauce 3g
Chicken powder 2g
Egg white (half)
Cooking Steps:
1. Cook tri-color hand-rolled noodles until done. Blanch shredded green lettuce. Arrange neatly on the plate base.
2. Coat prawns with batter, blanch until cooked through;
3. Bring Surfing Bean Paste Sauce to a boil, pour over dish; layer in order: chili powder, minced garlic, dried chili strips, scallion strips, green onion strips;
4. When rapeseed oil reaches 80% heat, drizzle evenly over toppings in multiple batches.
Surfing Bean Sauce Steamed Fresh Bean Sauce 1kg Fresh Spicy Sauce 150g Mineral Water 1kg Aged Vinegar 550g White Sugar 150g Preparation: Mix all seasonings thoroughly. This sauce yields approximately 10 servings of Surfing Bean Sauce Shrimp.