Crab Roe Shrimp Cup
A delicate steamed dish of shrimp paste filled with crab roe, tender and smooth, perfect for entertaining.
Ingredients
10 items- Shrimp 300g
- Crab roe (cooked) 50g
- Egg white 1
- Cornstarch 1 tablespoon
- Shaoxing wine 1 tablespoon
- Salt 1/2 teaspoon
- White pepper pinch
- Ginger 2 slices
- Broth or water small amount
- Pea shoots or cilantro for garnish
Nutrition
Steps （8 steps）
Peel and devein shrimp, flatten with knife blade, then mince into a fine paste.
In a bowl, combine shrimp paste with egg white, wine, salt, pepper, ginger and cornstarch. Stir in one direction until sticky and springy.
Lightly crush crab roe, keeping some chunks. Set aside.
Brush small bowls or molds with a thin layer of oil to prevent sticking.
Line each mold with a layer of shrimp paste, place a piece of crab roe in the center, cover with more paste and smooth the surface.
Bring a steamer to a boil. Place molds in steamer and steam over high heat for about 15 minutes, until shrimp paste is white and firm to the touch.
In a small saucepan, heat a little broth, season with salt, add cornstarch slurry and cook until slightly thickened. Drizzle with oil.
Unmold each shrimp cup onto a plate, pour sauce over, garnish with pea shoots or cilantro.
Tips
Stir the shrimp paste thoroughly for a springy texture; keep some crab roe chunks for better mouthfeel; adjust steaming time based on size; press the surface to check doneness - it should be springy.
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