Lantern Shrimp

Ingredients for 4 servings:

• 1 kg shrimp(s), fresh, unpeeled
• 2 ½ tbsp lard or oil
• ½ tsp oil, dark sesame oil
• 2 eggs
• Beef, dried, 1 strip
• Tofu, dried, 1 strip or carrot
• 1 m.-large cucumber(s)
• 1 ½ tbsp rice wine or dry sherry
• 2 tbsp spring onions, finely chopped
• 150 ml chicken stock
• ½ tsp salt
• 1 ½ tsp sugar
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cooking class recipe

The presentation of this dish is particularly decorative. The bright red shrimp are piled in the center of a plate in the shape of a lantern, and the striped omelet forms the tassel, a staple of any traditional paper lantern. Remove the tips of the shrimp heads, then cut the shell lengthwise down the middle of the back and remove the intestines. Wash the shrimp under cold running water and dry thoroughly. Heat the lard in a wok and stir-fry the shrimp for about 3 minutes, until bright red and almost cooked. Add the wine and cook for a few seconds before adding the remaining seasoning and sauce ingredients. Simmer until the shrimp are coated in a deep red color. Arrange on a serving platter with the heads facing one another. Wash and lightly oil the wok. Beat the eggs, pour half of the mixture into the wok, and swirl it to create a thin, large omelet. When the bottom is firm, flip it over and cook the top. Make a second omelet and let both cool. For the lantern tassel, roll up the omelets and cut into thin strips. Place dried beef “pine branches” in which the lantern will “hang.” Cut the cucumbers into thin strips resembling needles. The handle is made from tofu strips or you can form a chain out of carrots. The garnish should be prepared in advance so the dish can be served hot. Drizzle the shrimp with sesame oil and serve immediately.