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

Steps

1. 1

   Separate the two sides of the Chinese donut

2. 2

   Cut them into 5-6 cm pieces

3. 3

   Uses kitchen shears to cut an opening on one of the sides of each piece

4. 4

   Use your finger to rub some cornstarch inside and around the opening

5. 5

   Spoon some shrimp paste into the opening

6. 6

   Spoon some shrimp paste on top of the opening to resemble the yuanbao (Chinese gold bullion)

7. 7

   Repeat steps 5 and 6 for all the Chinese donut pieces

8. 8

   Beat an egg in a bowl

9. 9

   Prepare ½ cup panko in a bowl or plate

10. 10

    Heat 500 ml oil in a pot to 150˚C or 300˚F

11. 11

    Dip only the tops (the part with the shrimp paste) into the egg

12. 12

    Then dip it into the panko

13. 13

    Repeat for all the stuffed Chinese donut pieces

14. 14

    Once the oil reaches 150˚C or 300˚F, careful place the Chinese donuts into the oil

15. 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. 16

    After 2 minutes, the panko should have turned a golden colour

17. 17

    Use a spider strainer or mesh ladle to help fry the bottoms of the Chinese donuts for 1 minute

18. 18

    Remove from oil and put on a cooling rack

19. 19

    Serve after 5 minutes