Ingredients
20 fresh prawns (about 300 g / 10 oz), 200 g (7 oz) pork fat, 150 g (5 oz) each of shrimp meat and chicken breast, 2 egg whites, 10 g (2 tsp) preserved vegetable (dong cai), and an appropriate amount of superior stock.
Seasonings
Red bell pepper (minced), sesame oil, fine salt, MSG, and wet starch slurry, each to taste.
Instructions
1. Remove the head and shell from the prawns, butterfly them open with a knife, devein and rinse clean. Pound the prawn meat (rinsed and patted dry) into a paste, mince the chicken meat into a fine paste, place both in a bowl, then add MSG, egg whites, salt, and minced dried pork floss, mixing everything together evenly to form the filling.
2. Cut the pork belly into 20 thin round slices, then place the filling on top and put the minced red bell pepper in the center.
3. Place the prepared crystal shrimp into a steamer and steam over high heat until cooked through. Remove, pour the original juices from the plate into a wok, add broth, MSG, white pepper, and sesame oil, then thicken with a light cornstarch slurry and drizzle over the shrimp. This dish has a white color with a hint of pink, and is tender, refreshing, and light.