Ingredients
30 fresh sea shrimp, 75 g (about 2.6 oz) cooked ham, 15 g (about 0.5 oz) rehydrated shiitake mushrooms, 50 g (about 1.8 oz) winter bamboo shoots.
Seasonings
10 g scallion white, oil, cooking wine, and salt to taste.
Instructions
1. Wash the sea prawns, keeping the tails and shells intact; set aside. Slice the shiitake mushrooms, winter bamboo shoots, and white parts of scallions; cut the ham into strips and set aside.
2. Flatten the shrimp with the flat side of a knife, place a strip of ham horizontally on the meat near the tail, then roll the tail inward to form the "dragon body, phoenix tail" shrimp shape. Briefly deep-fry in oil until the shape is set and the shrimp is cooked, then remove from the pan.
3. Reheat the wok with oil, add the seasonings, then return the blanched shrimp and stir-fry a few times before plating and serving.