Crispy Arctic Shrimp Cup

Overview

The shrimp in today’s crispy bottom shrimp cup is Canadian wild Arctic shrimp that I applied for free trial from Gourmet World. Canadian wild Arctic shrimp are harvested from the cold and pure Arctic and North Atlantic waters. They are pure, pollution-free, delicious and nutritious. The scientific name of wild Arctic shrimp is northern long-fronted shrimp, which grows in the deep sea 200-250 meters below the sea level. The growth cycle is slow, the body is compact, the flesh is dense, and it is rich in high-quality protein, unsaturated fatty acids, iron and zinc. Although Arctic shrimp are small, their meat is dense, delicious, nutritious, and absolutely safe. I use the all-purpose flying pancake as a match. After baking it in the oven, the bottom of the pancake is crispy and the shrimp tastes delicious. When you take a bite, your mouth will be filled with fragrance. When you swallow it, the fragrance will linger on your lips and teeth, making you remember it for a long time... There are two important factors that play a decisive role in making this delicious crispy bottom Arctic shrimp cup. One is the delicious and tender texture of Arctic shrimp, and the other is the perilla in the flying cake skin, which plays a very good icing on the cake. It is said that human language is rich and magical, but every time at this time, I secretly hate myself for not being able to express in words the wonderful taste this food gives us. All I can say is, if you want to know how delicious it is, you have to try it yourself!

Tags

• baking
• homemade ingredients
• paita
• canadian wild arctic shrimp
• corn kernels
• king oyster mushroom
• missing the perilla cake crust
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 After the Missing Perilla Flying Cake is softened at room temperature, use a tool of appropriate size to press it into discs.

   

2. 2 Use flour in the tart mold, then pour off the excess flour, put the round piece of flying cake crust into the tart mold and refrigerate for half an hour.

   

3. 3 While the fly crust is chilling, start processing the shrimp. After thawing Canadian wild arctic shrimp, remove the head, peel off the skin and wash it.

   

4. 4 Use a knife to chop the shrimp into granular paste.

   

5. 5 Cut the carrots and king oyster mushrooms into shreds, rinse with water, squeeze out the water, chop into small pieces, and add to the shrimp paste.

   

6. 6 Add a little salt.

   

7. 7 Add a pinch of pepper.

   

8. 8 Stir in one direction until the shrimp paste becomes gelatinous and forms a ball.

   

9. 9 Place the refrigerated flying cake skin into the oven at 190 degrees for about 6 minutes until the flying cake has risen in distinct layers. Take it out and use chopsticks to press the risen flying cake towards the center to form a pit.

   

10. 10 Place the processed shrimp paste in the pit.

    

11. 11 Place soaked corn kernels in the center of the shrimp paste for decoration.

    

12. 12 Bake in the oven at 185 degrees on the middle rack for about 13 minutes until the cake is golden brown.