Crab Roe and Shrimp Custard
A delicate steamed dish featuring succulent shrimp mousse wrapped around rich crab roe. Smooth, tender, and elegantly presented, it's a standout banquet classic.
Ingredients
12 items- Fresh shrimp 10 oz
- Crab roe 3.5 oz
- Egg white 1
- Scallion-ginger water 1 tbsp
- Cooking wine 1 tsp
- Salt 1/2 tsp
- White pepper pinch
- Cornstarch slurry 1 tbsp
- Broth or water 1/2 cup
- Cooking oil as needed
- Chopped scallion as needed
- Goji berries as needed
Nutrition
Steps （8 steps）
Devein and wash shrimp, pat dry with paper towel. Use the back of a knife to mash into a paste in a large bowl.
Add egg white, scallion-ginger water, salt, and white pepper to the shrimp paste. Stir in one direction for about 2 minutes until sticky. Mix in cornstarch slurry, then refrigerate for 15 minutes.
Put crab roe in a small bowl with minced ginger and cooking wine. Steam over high heat for 3 minutes until fragrant and cooked through. Remove and let cool
Lightly oil small molds or bowls. Fill half with shrimp mixture, make a well in center, place some crab roe, then cover with more shrimp mixture and smooth the top.
Place molds in a steamer. Bring water to a boil, then reduce to medium heat and steam for 10 minutes until the shrimp cakes turn white and spring back when touched.
Remove molds, cool slightly for 1-2 minutes. Run a knife around the edge, invert onto a plate to unmold.
Pour the steaming liquid into a wok, add broth or water and salt. Bring to a boil, add cornstarch slurry and simmer until thick and glossy, coating the back of a spoon.
Pour the sauce evenly over the shrimp cakes, garnish with scallions and goji berries, and serve immediately.
Tips
Always stir shrimp paste in one direction to build elasticity. Do not over-steam or the shrimp will become tough. Crab roe can be substituted with salted egg yolk for a different but equally delicious flavor.
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