Tai Chi Prawns
An exquisite traditional dish, forming shrimp meat into a Taiji pattern in two colors. It features tender, smooth texture and symbolizes balance.
Ingredients
11 items- Fresh jumbo shrimp 500g
- Egg white 1
- Shaoxing wine (or cooking wine) 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Potato starch (or cornstarch) 2 tbsp
- Ketchup 2 tbsp
- Chicken broth 1/2 cup (120ml)
- Water slurry (starch mixed with water) 2 tbsp
- Ginger 1 small piece
- Green onion 2 stalks
Nutrition
Steps （8 steps）
Peel 500g fresh jumbo shrimp leaving tails intact. Butterfly each shrimp from the back and remove the vein, rinse and pat dry.
Flatten shrimp meat with knife blade, then mince into fine paste. Transfer to a bowl and add 1 egg white, 1 tbsp Shaoxing wine, 1 tsp salt, 1/2 tsp white pepper.
Stir in one direction for 3 minutes until the paste becomes sticky and elastic. Then mix in 1 tbsp starch for a smoother texture.
Divide the shrimp paste into two equal portions. Leave one portion natural; add 2 tbsp ketchup and 1 tbsp starch to the other, mixing thoroughly to get red paste.
Brush a round plate with thin oil. Arrange white and red pastes on the plate in a Taiji S-shape. Use green peas or cucumber slices to dot the two 'eyes'.
Place the plate in a steamer over boiling water. Cover and steam over high heat for 8 minutes until cooked through. Remove from steamer.
In a small saucepan, add 1/2 cup chicken broth, bring to a boil, season with a pinch of salt. Stir in 2 tbsp water slurry and cook until the sauce thickens enough to coat a spoon.
Pour the sauce evenly over the steamed shrimp, garnish with chopped scallions, and serve immediately.
Tips
Always stir the shrimp paste in one direction to develop a bouncy texture; do not steam longer than 8 minutes to keep tenderness; use a paper cutout as a mold for easier Taiji pattern shaping.
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