Ingredients
500 g (about 1 lb) live large shrimp, 200 g (about 7 oz) potatoes, 5 g dried hair moss, 1 stalk celery, 25 g (about 1 oz) rehydrated shiitake mushrooms, 15 g (about 1/2 oz) cooked green peas.
Instructions
1. Cut the potatoes into thin strips, soak them in salted water, then toss with a mixture of dry starch and flour.
2. Remove the heads and shells from the shrimp, then wash them. Mix with seasonings and cornstarch until well combined. Arrange the shredded potatoes into a bird's nest shape and deep-fry in oil heated to about 70% hot (350°F/175°C) until light golden brown. Place celery on a plate to form a tree branch shape, set the "bird's nest" on top, and place the black moss (hair vegetable) at the base.
3. Stir-fry the shrimp in oil heated to about 50% doneness until separated, then stir-fry the green peas and mushrooms, add seasonings and chicken broth, bring to a boil and thicken with a cornstarch slurry, add the shrimp and toss to coat evenly, then plate inside the bird's nest and serve.