Ingredients
400 g soybean vegetarian patties, 100 g pork leg, 25 g each of shelled shrimp and cooked winter bamboo shoots, 15 g egg white.
Seasonings
750 g (about 1 2/3 lb) peanut oil (100 g or about 1/2 cup actual consumption), Shaoxing wine, sesame oil, scallions, 15 g (about 1 tablespoon) cornstarch, 10 g (about 2 teaspoons) ginger, 10 g (about 2 teaspoons) soy sauce, 5 g (about 1 teaspoon) salt, 3 g (about 1/2 teaspoon) sugar, 2 g (about 1/2 teaspoon) MSG, 5 g (about 1 teaspoon) Sichuan peppercorn salt.
Instructions
1. Finely mince the pork leg meat and shrimp separately, then combine them in a bowl with the minced bamboo shoots. Add Shaoxing wine, scallion-ginger water, salt, sugar, soy sauce, and MSG, and mix well to form the filling.
2. Slice the soybean cakes horizontally through the center to create two thin rounds, then stuff each piece with the meat filling, gently pressing with your fingers to spread the filling all the way to the edges; beat the egg whites until stiff peaks form, then mix in the cornstarch to create a meringue batter.
3. Heat a wok over high heat, add peanut oil and heat to 350°F (180°C). Dip the edges of the gold coin cakes in beaten egg batter, then deep-fry until golden brown and remove. In a separate pan, heat sesame oil, add chopped scallions, then add the fried cakes, sprinkle with Sichuan peppercorn salt, and transfer to a serving plate. These gold coin cakes are crispy on the outside with a tender, juicy filling inside—best enjoyed with Sichuan peppercorn salt or sweet sauce.