DIY – PRAWNS IN A GREEN GARDEN AT THE BVLGARI HOTEL BEIJING

Chef Jason Qin from Bvlgari Hotel Beijing shows a step by step recipe to prepare a very special dish from Norther China.

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RECIPE
INGREDIENTS
200gr Shrimp meat
100gr Sugar snap pea
20gr Red sweet pepper
20gr Yellow pepper
30gr White beech mushroom
50gr Green Chinese onion
10gr Ginger
10gr Garlic
30gr Cashew nut
10gr Starch
50gr Egg
5gr Dry red pepper
5gr Zanthoxylum oil
Sauce Ingredients:
30gr Chilli sauce
15gr Oyster sauce
2gr Dark soy sauce
18gr White granulated sugar
30gr Durified water
20gr Zhenjiang fragrant vinegar
40gr Soy sauce

DIRECTIONS
1. Cut the shrimps with a razor blade to remove the shrimp line.
2. Marinate with salt, wine and lemon juice.
3. Cut the sweet bean into sections, color pepper into corners, green onion into sections, ginger into slices, garlic into slices.
4. Break the eggs into a bowl and stir in the cornflour.
5. Add the oil to the wok. When the oil temperature rises to 180 degrees, fry the shrimps in the egg mixture.
6. Fry together sweet beans, red pepper, yellow pepper, white jade mushrooms.
7. Saute the scallions on both sides until they become golden brown.
8. Add a little oil to wok, stir-fry ginger, garlic and dried chilli. Bring the sauce to a boiling temperature, thicken the sauce with wet flour, add shrimp balls, color pepper, mushroom, white jade mushroom, green onion, cashew nuts, pepper and oil.
9. Serve the dish with steamed rice.

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