Main ingredients 🥩
shrimpminced porkgreen oniongingergarlicegg whiteoyster saucechicken powderstarchsoy saucevinegarsesame oilcherry tomato
Yeo Kyung-rae's Moja Shrimp
A premium Chinese dish where large shrimp are split open and flattened, then stuffed generously with minced meat and shrimp paste, and deep-fried until crispy.
🙋 Recommended for
- ⭐ Those seeking a show-stopping Chinese dish perfect for hosting parties or guests at home
- ⭐ Fans of shrimp dishes who want to enjoy the classic texture of crispy outside and juicy inside, with rich, savory flavor
Ingredients needed 🛒2 servings
- medium-sized shrimp 8 pieces
- minced shrimp 100g
- minced pork 50g
- green onion 1/2 bunch
- ginger 1/2 piece
- garlic 2 cloves
- egg white 1 portion
- oyster sauce 1.5 tablespoons
- chicken powder 1 teaspoon
- black pepper to taste
- starch flour 3 tablespoons
- vegetable oil as needed
- soy sauce 1 tablespoon
- sugar 1 tablespoon
- vinegar 3 tablespoons
- sesame oil 1 teaspoon
- cherry tomato 2 pieces
Recipe 🍳
- Mix 8 tablespoons of water with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 3 tablespoons vinegar, and a pinch of black pepper to prepare a custom sauce in advance.
- Combine minced shrimp and minced pork with oyster sauce, chicken powder, black pepper, and egg white. Mix thoroughly until the mixture becomes sticky and cohesive.
- Finely chop green onion and ginger. Mince or slice garlic. Slice cherry tomatoes thinly and arrange them on the plate in a flower-like pattern.
- Peel the shrimp, leaving only the tails. Make a deep cut along the back to remove the intestinal tract, then flatten the shrimp open on both sides.
- Place a generous amount of the prepared filling in the center of each flattened shrimp, then wrap it tightly with your hands to seal completely, ensuring the filling won’t spill out during frying.
- Mix starch flour with egg white to create a thick, firm batter. Coat the stuffed shrimp evenly with this batter.
- Fry the shrimp in vegetable oil preheated to 170 degrees Celsius. Remove halfway through to drain moisture, then return to the oil for a second fry to achieve maximum crispiness.
- Heat a small amount of oil in a pan, sauté chopped green onion and ginger to release aroma, add cooking wine, then pour in the prepared sauce and bring to a boil.
- Once the sauce boils, add the fried shrimp and garlic, stir quickly, then transfer to a serving plate. Drizzle with sesame oil and garnish beautifully.
- Mix soy sauce, oyster sauce, sugar, vinegar, and other seasonings to make the sauce; finely chop green onion and ginger.
- Mix minced shrimp and pork with seasoning and egg white, then stuff into flattened shrimp and shape into round bundles.
- Coat with thick starch batter and deep-fry twice at 170 degrees Celsius until golden and crispy.
- Sauté green onion and ginger in a pan, bring the sauce to a boil, then toss in the fried shrimp and garlic, finishing with a drizzle of sesame oil.
Cooking tips 💡
- After stuffing the shrimp, press and wrap tightly with your hands to ensure the filling stays sealed during frying and doesn’t leak or lose shape.
- Remove the shrimp midway through frying, shake off excess moisture, then re-fry to achieve much crispier results.
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