Serves 4
Ingredients:
10 oz prawns
2 2/3 oz arrow heads (canned)
2 cakes bean curds
3 egg whites
1 ½ tbsp cornstarch
Seasoning:
1/2 tsp salt
1 tbsp rice wine
½ tsp pepper
½ tsp MSG
½ tbsp sesame oil
Batter:
1 cup flour
2 egg whites
1 tsp baking powder
½ tsp salt
1 ½ tbsp melted lard
1 tsp sesame oil
Salt, cornstarch, cooking oil
Directions:
1. Devein the shrimps. Coat with salt and cornstarch for cleaning purpose. Wash under cold water, dry with a cloth and mince.
2. Mash the arrow heads with the flat side of a knife and mince. Put the beancurd through the sieve and squeeze the water. (To maintain the shrimp taste, do not use too much bean curd and arrow head).
3. In a bowl, combine the shrimps, bean curds and arrow heads and add the egg whites. Blend well till they start foaming. Season with seasoning ingredients, add the cornstarch and mix.
4. Coat a shallow mold thinly with lard, pour in the ingredients prepared in step 3 and steam over low heat for 20 minutes. (Be sure to keep the heat low. Steaming over high heat will make the center bulge out). Let cool and stiffen. (If you cover and place it in the refrigerator, it will keep for a few days). Cut it into 3 x 1.5 cm pieces and dredge with cornstarch.
5. Make the batter. Combine all the ingredients in a bowl. Adding water little by little, mix quickly. The batter should be somewhat thin and watery and run easily off the spoon. (if you add water too slowly, the batter will become thick and sticky. If you add water too much at a time, the batter will become rumpy. The best way is to turn the faucet so that the water will run in a string-like stream. Place the bowl tightly underneath the faucet and mix with your hand at first. Remove the bowl and add necessary amount of water little by little checking the thickness of the batter)
6. Pour 5 cups of oil in a wok and heat to 338°F. Dip the shrimp cakes into the batter one by one, coat and drip it into the oil. When the surface becomes inflated and lightly brown in color, remove from the oil. Trim each piece with a knife and arrange on a platter. Garnish with parsley, tomato or cucumber. Serve pepper salt and catsup separately. (Shrimp cakes are already cooked, so the frying has only to cook the batter)
Notes: This dish may be used as vegetarian food also. In this case, exclude the shrimps.
