CHINESE Cuisine
Steamed shrimp cake with broccoli
Ingredients:
-
▪ 150g whiteleg shrimps
▪ 35g fat
▪ 1 head of broccoli
▪ 5ml rice wine
▪ 3 egg whites
▪ Salt -
▪ Pepper
▪ Meizan sesame oil
▪ 15g cornstarch
▪ 100ml seafood stock
▪ 5ml Meizan sesame oil
▪ 5g cornstarch
Instructions:
Step 1:
Wash the shrimp, remove shells and the intestine, dry then and add to a bowl. Add the rice wine, egg whites, season with salt and pepper, then cover the shrimps in the mixture. Add chopped fat, 1 teaspoon of Meizan sesame oil, 5g of cornstarch and mix well. Cover the shrimp mixture, put in the cooling compartment of the refrigerator for 3 hours.
Step 2:
Wash the broccoli, cut off each small head, parboil with a little salt, take out and and soak in a bowl of cool water. Drain once cooled and cover with a sprinkling of cornstarch. Take the shrimp mix out of the refrigerator and add a layer to the broccoli with 0.5 – 0.7cm in thickness. Arrange the broccoli stalks in a steamer and steam.
Step 3:
Add the ingredients for the sauce to a saucepan and heat until it boils. When the shrimp cakes are cooked, serve on a plate, pour sauce over the broccoli and enjoy.
