Ingredients
Shrimp meat 300 g (about 10.5 oz), pork fat and water chestnuts 75 g each (about 2.5 oz each), egg whites 2.
Seasonings
MSG (monosodium glutamate), salt, minced ham, and starch water, each to taste.
Instructions
1. Remove the vein from the shrimp, rinse clean, then pound into shrimp paste. Finely mince the pork fat and water chestnuts into a smooth paste. Combine everything in a bowl with MSG, salt, and egg white, mixing well. Set aside.
2. Shape the shrimp paste into 40 shrimp-shaped pieces and place them on a plate, then pair them up side by side and smooth them into a round shape; on one of the shrimp in each pair, sprinkle minced ham to form a tai chi pattern, brush with egg white, then steam in a steamer for about 8 minutes until cooked; remove, pour the original cooking liquid into a wok, add MSG, thicken with a light cornstarch slurry, and drizzle over the tai chi shrimp before serving. This dish is beautifully presented, tender, fresh, and delicately fragrant.