📝 About This Recipe
A jewel of Huaiyang cuisine, this elegant dish showcases the 'Water Velvet' of Suzhou—fresh Gorgon fruit (Euryale ferox)—paired with pristine, translucent river shrimp. This recipe embodies the Jiangnan philosophy of 'lightness and natural sweetness,' emphasizing the delicate snap of the shrimp against the chewy, pearl-like texture of the seeds. It is a seasonal masterpiece that celebrates the harvest of the Yangtze River Delta with a clean, velvety sauce that glistens like silk.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh River Shrimp (peeled and deveined, preferably small variety)
- 1/2 cup Fresh Gorgon Fruit (Qian Shi) (fresh or frozen; if dried, must be soaked for 6 hours and boiled until tender)
- 1/4 cup English Cucumber (peeled and cut into small cubes to match the size of the seeds)
- 1 tablespoon Carrot (finely diced for a pop of color)
Shrimp Marinade
- 1/2 Egg White (lightly beaten)
- 1 tablespoon Cornstarch (to create a protective velvet coating)
- 1 teaspoon Shaoxing Rice Wine
- 1/4 teaspoon Salt
- 1 pinch White Pepper (finely ground)
Stir-Fry Sauce & Aromatics
- 1/4 cup Light Chicken Stock (unsalted or low-sodium)
- 2 slices Ginger (smashed to infuse oil)
- 1 stalk Scallion (white part only, cut into 1-inch sections)
- 1/4 teaspoon Sugar (to balance the savory notes)
- 1 teaspoon Potato Starch (mixed with 1 tablespoon water for slurry)
- 3 tablespoons Lard or Neutral Vegetable Oil (lard provides the authentic traditional flavor and shine)
👨🍳 Instructions
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1
Rinse the peeled shrimp under cold running water for 5 minutes until the flesh looks slightly translucent; pat them very dry with paper towels.
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2
In a medium bowl, combine the shrimp with the egg white, salt, white pepper, and Shaoxing wine. Massage gently by hand for 2 minutes.
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3
Add 1 tablespoon of cornstarch to the shrimp and mix until every shrimp is evenly coated in a thin, white film. Refrigerate for 30 minutes to set the coating.
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4
Bring a small pot of water to a boil. Blanch the fresh Gorgon fruit for 2-3 minutes until tender but still chewy. Drain and set aside.
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5
Briefly blanch the diced carrots and cucumber in the same water for 30 seconds just to take the raw edge off, then drain.
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6
Prepare the 'Liu' sauce by mixing the chicken stock, sugar, and a pinch of salt in a small bowl.
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7
Heat a wok over medium-high heat and add the oil or lard. Swirl to coat the sides.
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8
Once the oil is shimmering (about 280°F/140°C), add the marinated shrimp. Use a spatula to quickly break them apart so they don't stick.
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9
As soon as the shrimp turn pink and opaque (about 60-90 seconds), immediately remove them from the wok and drain excess oil. Do not overcook.
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10
Wipe the wok clean. Add 1 teaspoon of fresh oil and sauté the ginger slices and scallion sections until fragrant, then remove and discard the aromatics.
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11
Pour the prepared sauce mixture into the wok and bring to a simmer.
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12
Stir the starch slurry and pour it slowly into the sauce, stirring constantly until the sauce thickens into a clear, glossy glaze.
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13
Return the shrimp, Gorgon fruit, and vegetables to the wok.
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14
Toss everything rapidly over high heat for 20 seconds to coat every ingredient in the velvet sauce.
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15
Transfer to a warm plate and serve immediately while the aroma is at its peak.
💡 Chef's Tips
The secret to 'Crystal' shrimp is rinsing them under cold water and drying them thoroughly; this removes impurities and creates a snappy texture. Do not let the oil get too hot when frying the shrimp; 'velveting' requires a moderate temperature to keep the protein tender. If using dried Gorgon fruit, ensure it is high quality (small, white, and round) and soak it overnight to ensure it softens properly. Always use potato starch for the final thickening rather than cornstarch, as it results in a much clearer, more attractive glaze typical of Jiangsu cuisine.
🍽️ Serving Suggestions
Pair this delicate dish with a light, floral Longjing (Dragon Well) green tea to complement the grassy notes of the Gorgon fruit. Serve alongside steamed jasmine rice or a simple vegetable dish like stir-fried pea shoots with garlic. A chilled glass of dry Riesling or a light Rosé works beautifully with the subtle sweetness of the river shrimp. This dish is best enjoyed as part of a multi-course Huaiyang banquet, following a rich soup like Lion’s Head Meatballs.