Ingredients
-
200g luffa
-
100g shrimp
-
15 g coriander
-
egg white
-
seasoning
-
salt
-
chicken powder
-
white pepper powder
-
cornstarch
-
Hoisin sauce
-
fermented bean curd
-
cooking wine
-
soup stock
-
sesame oil
Directions
Tips
- No need to remove shrimp sand vein if you desire. It saves time and has no impact on the taste.
- Soak luffa in salt water prevents color turn dark during cooking. After soaking in salt water, luffa‘s color will be more bright and appetizing.
Steps
|
1
Done
5 minutes
|
Wash the coriander and cut it into small strips. |
|
2
Done
5 minutes
|
Remove shrimp shell. Make a cut from the back of shrimp, remove the sand vein. Wash and clean. Put into a bowl. |
|
3
Done
10 minutes
|
Add a little salt, cooking wine, chicken powder, egg white, cornstarch. Put into a refrigerate and marinate for 10 minutes. |
|
4
Done
5 minutes
|
Remove two ends of luffa. Wash and clean. Then cut into slices. |
|
5
Done
5 minutes
|
Remove the melon pulp of luffa to make the luffa rings. Soak them in the salt water for a while and remove. |
|
6
Done
5 minutes
|
Take out the shrimp from the refrigerator. Use kitchen paper soaks excess water on shrimps. Gently squeeze until the water run out. Put the shrimp into the luffa ring. |
|
7
Done
5 minutes
|
Add soup stock and water into a skillet. Add salt, cooking wine, white pepper, chicken powder and bring to a boil. |
|
8
Done
5 minutes
|
Gently add the shrimp rings, cook until floated and done. Remove shrimp rings to a soup bowl. |
|
9
Done
5 minutes
|
Skim the foam and add a little sesame oil. Pour into the shrimp rings bowl. |
|
10
Done
5 minutes
|
Top with coriander on the soup. And serve with Hoisin sauce and fermented bean curd. |
