Ban Zhi Gan Bei (Thimble-Shaped Scallop and Shrimp Cakes)
An elegant steamed dish shaped like a thimble, combining dried scallops and shrimp paste for a springy, umami flavor, finished with a glossy sauce.
Ingredients
14 items- Dried scallops (conpoy) 50 g
- Raw shrimp 200 g
- Pork fatback 30 g
- Water chestnuts 2
- Egg white 1
- Shaoxing wine 1 tbsp
- Ginger slices 3 slices
- Salt 1 tsp
- White pepper pinch
- Cornstarch 1 tbsp
- Water slurry as needed
- Chicken broth ½ cup
- Sesame oil 1 tsp
- Cilantro or goji berries some
Nutrition
Steps （6 steps）
Rinse dried scallops and place in a bowl with Shaoxing wine, ginger, and water (to submerge). Steam over high heat for 30 minutes until easily shredded. Shred the scallops by hand; reserve the soaking liquid.
Devein the shrimp and mince with the back of a knife into a fine paste. Boil pork fat for 5 minutes, then dice finely. Peel water chestnuts and crush with a knife.
In a bowl, combine shrimp paste, fatback, water chestnuts, and shredded scallops. Add egg white, salt, white pepper, and cornstarch. Stir in one direction for about 3 minutes until the mixture is firm and sticky.
Lightly brush a shallow dish or small mold with oil. Fill with the mixture, shaping it into a ring (hollow in the middle to resemble a thimble). Press cilantro leaves or goji berries on top. Steam over high heat for 6 minutes until cooked through; a toothpick inserted should come out clean.
In a wok over high heat, pour in the reserved scallop liquid and chicken broth. Add a pinch of salt and sugar. Bring to a boil, then reduce to medium heat. Stir in the water slurry and stir continually until the sauce thickens and coats the back of a spoon. Drizzle in sesame oil and mix.
Carefully unmold the steamed scallop cakes. Place on a serving plate, pour the sauce over, and garnish with remaining cilantro or goji berries. Serve immediately.
Tips
Ensure the shrimp paste is well stirred until firm; do not over-steam or the texture will become tough. To unmold easily, run a small knife around the edge of the mold.
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