Deep-Fried Spinach Patties (Zha Bocai Pu)
Zha Bocai Pu is a classic Shandong dish. Crispy on the outside and tender inside, the spinach perfectly combines with fresh shrimp and pork. Rich in nutrition and delightful in texture, these golden patties are loved by all ages.
Ingredients
13 items- Spinach 200 g
- Shrimp 100 g
- Pork belly 100 g
- Eggs 2
- All-purpose flour 30 g
- Cornstarch 15 g
- Scallion 10 g
- Ginger 5 g
- Shaoxing wine 1 tbsp (15 ml)
- Salt to taste
- White pepper a pinch
- Sesame oil 1 tsp (5 ml)
- Cooking oil as needed
Nutrition
Steps （8 steps）
Wash and blanch the spinach in boiling water for 30 seconds, then immediately transfer to cold water to cool. Squeeze out all excess water and finely chop on a cutting board. Do not over-blanch to keep the texture.
Devein and mince the shrimp; grind the pork belly into mince. Place both in a large bowl. Add chopped scallions, ginger, Shaoxing wine, salt, white pepper, sesame oil, and 1 egg white. Beat vigorously in one direction for about 2 minutes until the mixture becomes sticky and firm. Finally, mix in the chopped spinach.
Take about 20 g of the mixture and shape it into an oval patty (about 4 cm long, 3 cm wide, 1 cm thick) using your hands. Repeat to form all patties and place them on a plate.
In another bowl, beat the remaining eggs (1 whole egg and 1 yolk) until smooth. Add flour and cornstarch, stir into a smooth batter, and let rest for 5 minutes.
Dip each spinach patty into the batter, turning to coat evenly. Lift it out and lightly scrape against the bowl to remove excess batter.
Heat enough oil in a wok to 160°C (350°F) over high heat, then reduce to medium-low. Gently drop the battered patties one by one, avoiding overcrowding. Fry for about 3 minutes until pale golden and floating. Remove with a skimmer.
Raise the oil temperature to 190°C (375°F) until it shimmers. Return all patties to the hot oil and deep-fry for about 30 seconds until golden brown and crispy. Drain thoroughly.
Arrange the patties on a serving plate. Serve immediately with Sichuan pepper-salt or sweet chili sauce for dipping.
Tips
1. Squeeze the blanched spinach very dry to prevent the filling from being too loose. 2. Always stir the filling in one direction to develop stickiness. 3. The second frying (double-fry) is essential for ultimate crispiness; make sure the oil is hot enough. 4. Monitor the oil temperature to avoid burning outside while leaving the inside raw.
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