龙身凤尾虾 Dragon Body Phoenix Tail Shrimp (Long Shen Feng Wei Xia)

[Ho Kwok Leung]

龙身凤尾虾
此菜系福州名菜，成菜后身似龙，尾似凤而得名。为闽菜特一级厨师强曲曲参加第一届全国烹饪比赛四个菜肴之一，因而获得全国最佳厨师称号。

食材
鲜海虾15只（九节虾300克）、
熟火腿肉30克。

调料：
水发香菇4朵，
净冬笋30克，
时令青菜300克，
精盐1.5克，
干淀粉10克，
料酒2克，
葱白4根，
上汤50克，
香油少许，
花生油500克（耗50克）。

烹飪方法
1
海虾剥去头及身壳（留尾）洗净用干毛巾将水份吸干。用刀在每只虾背部剖一刀至尾（刀深为虾身的1/2，切不可剖断成2片），剔去沙线，用刀面轻轻拍平待用。
2
火腿切5厘米长，火柴梗大小的条15条，香菇、冬笋切小菱形，葱白切马蹄片。青菜洗净。
3
将一条火腿条，横放于一只虾尾的肉面上，撒上少许干淀粉，然后从虾尾往前卷（虾尾要露出）成菜肴生坯（15只虾依法卷上火腿条）。
4
炒锅置旺火上，热锅下冷油烧至五成热，将虾生坯下锅过油成形，倒进漏勺沥去油。
5
热锅留余油在旺火上，入配料、调料，炒二下，倒入过油的虾，快速翻炒几下起锅装盘。时鲜蔬菜炒熟装虾的周围。成菜。

【特点】
虾肉玲珑剔透，如龙似凤，配以时鲜菜蔬。白、红、绿、褐四色鲜艳，质地嫩美。

【制作关键】
虾肉一定要用毛巾吸干水分，成菜后虾才会脆嫩，口感好。

**Dragon Body Phoenix Tail Shrimp (Long Shen Feng Wei Xia)**
This iconic Fuzhou dish, named for its resemblance to a dragon’s body and phoenix’s tail, is a masterpiece of Fujian cuisine. Created by Master Chef Qiang Ququ, it was one of four dishes he presented at China’s First National Culinary Competition, earning him the title of "National Top Chef."

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### Ingredients
- **Fresh tiger prawns**: 15 (approx. 300g, with tails intact)
- **Cooked ham**: 30g
- **Seasonings**:
- Rehydrated shiitake mushrooms: 4
- Bamboo shoots (julienned): 30g
- Seasonal greens: 300g
- Salt: 1.5g
- Cornstarch: 10g
- Shaoxing wine: 2g
- Scallion whites: 4 (cut into horseshoe-shaped slices)
- Superior stock: 50g
- Sesame oil: a few drops
- Peanut oil: 500g (for frying, 50g consumed)

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### Instructions

**1. Prepare the Shrimp:**
- Remove heads and body shells (retaining tails). Rinse and pat dry with a clean towel.
- Make a shallow cut along the back of each shrimp (1/2 depth, without splitting it open). Remove the vein, then gently flatten the shrimp with the blade of a knife.

**2. Prep Ingredients:**
- Cut the ham into 15 thin strips (5cm long, matchstick-sized).
- Slice mushrooms and bamboo shoots into small diamond shapes.
- Blanch seasonal greens and set aside.

**3. Assemble the Shrimp:**
- Place a ham strip horizontally on the back of each shrimp. Lightly dust with cornstarch.
- Roll the shrimp tightly from tail to head, leaving the tail exposed. Repeat for all 15 shrimp.

**4. Fry the Shrimp:**
- Heat peanut oil in a wok to 150°C (30% heat). Fry the shrimp rolls briefly until golden and curled. Drain on a rack.

**5. Stir-Fry:**
- Heat residual oil in the wok over high heat. Add mushrooms, bamboo shoots, scallions, and Shaoxing wine. Stir-fry for 10 seconds.
- Toss in the fried shrimp and drizzle with stock. Cook for 20 seconds, then plate.
- Serve the blanched greens around the shrimp.

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### Features
- **Visual**: Resembles a coiled dragon and phoenix tail, with vibrant white, red, green, and brown hues.
- **Texture**: Translucent, tender shrimp with a crisp exterior.

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### Key Tips
- **Pat shrimp dry** thoroughly to ensure a crispy texture.
- **Quick-fry** the shrimp rolls to retain moisture and shape.
- **Serve immediately** to preserve the dish’s delicate balance of flavors.

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This translation highlights the dish’s artistry and technical precision, honoring its status as a cultural and culinary treasure. The name retains its poetic Chinese imagery while providing clarity for international audiences.