Shrimp Paste Bullions 百花釀元寶

🧂 Ingredients

• 300 g Shrimp paste

  (store bought)
• 2 Chinese donuts

  (aka yau zha guai or youtiao)
• 500 ml Oil

  for deep frying
• ½ c Panko
• 1 Egg
• 3 tbsp Thai sweet chili sauce

  for dipping
• 2 tsp Cornstarch

Instructions

• 1 Separate the two sides of the Chinese donut
• 2 Cut them into 5-6 cm pieces
• 3 Uses kitchen shears to cut an opening on one of the sides of each piece
• 4 Use your finger to rub some cornstarch inside and around the opening
• 5 Spoon some shrimp paste into the opening
• 6 Spoon some shrimp paste on top of the opening to resemble the yuanbao (Chinese
  gold bullion)
• 7 Repeat steps 5 and 6 for all the Chinese donut pieces
• 8 Beat an egg in a bowl
• 9 Prepare ½ cup panko in a bowl or plate
• 10 Heat 500 ml oil in a pot to 150˚C or 300˚F
• 11 Dip only the tops (the part with the shrimp paste) into the egg
• 12 Then dip it into the panko
• 13 Repeat for all the stuffed Chinese donut pieces
• 14 Once the oil reaches 150˚C or 300˚F, careful place the Chinese donuts into the
  oil
• 15 Since the tops are heavier than the bottoms, they will naturally float with tops
  down in the oil. Leave them in the oil for 2 minutes
• 16 After 2 minutes, the panko should have turned a golden colour
• 17 Use a spider strainer or mesh ladle to help fry the bottoms of the Chinese
  donuts for 1 minute
• 18 Remove from oil and put on a cooling rack
• 19 Serve after 5 minutes

Nutrition Info