Cantonese-style pan-fried shrimp paste stuffed with broccoli

Method

1. 01

   Step 1

   Dice the carrots and set aside.

   

2. 02

   Step 2

   Chop the scallions and set aside.

   

3. 03

   Step 3

   Mince the garlic and set aside.

   

4. 04

   Step 4

   Thaw and drain the shrimp. Mince them with a knife, then finely chop them. Add chopped scallions and chop together until sticky. Place the mixture in a bowl, add 2 tablespoons of salt, 0.5 of pepper, 1 tablespoon of cooking wine, half an egg white, and 1 teaspoon of cornstarch. Stir clockwise until well combined. Cover with plastic wrap and freeze for half an hour.

   

5. 05

   Step 5

   To prepare the sauce: In a bowl, combine 0.5 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 0.5 tablespoons of chicken broth, 0.5 pepper, 1 g of sugar, and 1 tablespoon of water. Stir well.

   

6. 06

   Step 6

   Cut broccoli into 1 cm thick slices. Blanch the broccoli slices in boiling water for half a minute, then remove and drain. Take a broccoli slice, coat it with a little cornstarch, and then evenly coat it with a layer of shrimp paste about 0.5 cm thick. Heat a little oil in a frying pan until it reaches about 30% of its maximum temperature. Place the shrimp paste side down and fry over low heat until slightly golden and cooked through. Flip it over and fry briefly on the other side before removing it from the pan and setting it aside.

   

7. 07

   Step 7

   Heat a little oil in a wok, add minced garlic and sauté until fragrant and slightly yellow. Sauté chopped scallions and diced carrots until fragrant, then add the sauce and bring to a boil. Add the pan-fried shrimp paste and broccoli, stir-fry quickly until there is no excess liquid, then remove from heat.

   

8. 08

   Step 8

   Arrange the stir-fried shrimp paste-stuffed broccoli on a plate, and garnish with dried rose petals, sunflower petals, and carrot tops.