Imperial Dragon Shrimp Consommé |. Healthy Chef Recipes

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Ingredient’s:

For the Consommé Broth:

• 1 L high-quality chicken or light fish stock

• 100g raw shrimp shells and heads (cleaned)

• 1 small piece (2cm) fresh ginger, sliced

• 1 stalk scallion, white part only, lightly smashed

• 1 tbsp Shaoxing rice wine (optional)

• 1 tsp light soy sauce

• Salt, to taste

• (For clarification: 2 egg whites, whisked until frothy; a handful of chopped leek and carrot for flavor enhancement)

For the Shrimp Dumplings (6 small

dumplings):

• 150g raw shrimp, peeled, deveined, and finely minced

• 20g bamboo shoot, finely minced

• 1 small piece (1cm) ginger, finely minced

• 1 small clove garlic, finely minced

• 1 tsp light soy sauce

• 1/2 tsp sesame oil

• A pinch of ground white pepper

• 6 thin dumpling skins (wonton wrappers)

For Garnish:

• A few delicate, fine threads of fresh green herb (e.g., chives, micro-coriander, or kaffir lime leaf julienne)

Recipe:

1. Prepare the Clarified Consommé:

• In a large pot, bring the chicken/fish

stock, shrimp shells/heads, ginger

slices, smashed scallion white, rice

wine, and soy sauce to a gentle

simmer. Cook for 20 minutes to

extract flavor.

• Strain the broth through a fine-

mesh sieve or cheesecloth. Return

the liquid to a clean pot.

• Clarification: Whisk the frothed egg

whites, finely chopped leeks, and

carrots together. Whisk this mixture

into the cool broth. Bring the pot to a

very slow simmer. Do not stir. A "raft"

will form on the surface.

• Simmer very gently for 40-50

minutes. The raft will trap all

impurities.

• Carefully break a small hole in the

raft with a ladle and ladle out the

clear consommé, passing it through a

coffee filter or multiple layers of

cheesecloth for final clarity. Keep

warm.

2. Make the Shrimp Dumplings:

• In a bowl, mix the minced shrimp,

minced bamboo shoot, minced

ginger, minced garlic, soy sauce,

sesame oil, and white pepper. Mix

well until a sticky paste forms.

• Place a small spoonful of filling in

the center of a dumpling skin.

Moisten the edges with water and

pleat or fold to form a small, elegant

dumpling shape. Repeat for the

remaining dumplings.

3. Cook and Assemble:

• Bring a separate pot of water to a

gentle boil. Cook the dumplings for

2-3 minutes until they float and the

shrimp is opaque. Be gentle. Drain

well.

• Place a small, cooked shrimp

dumpling in the center of a pre-

warmed, dragon-patterned bowl.

• Carefully pour the hot, clarified

consommé into the bowl, allowing

the dumpling to be submerged

and centered.

4. Serve:

• Garnish delicately with a few

threads of the fresh green herb.

• Serve immediately as a starter.